Back to Primavera Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Primavera Chicken Recipe

Primavera Chicken Recipe

You'll love the way the nutmeg in this pretty pasta dish blends with the cayenne pepper. I usually double the recipe because I like the leftovers even better! This entree is especially good serve with homemade pesto bread. -Vicky Root Greenville, Ohio
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:4 servings

Ingredients

  • 1-1/3 pounds boneless skinless chicken breast, cut into strips
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 2 green onions, chopped
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2/3 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 8 ounces uncooked linguine
  • 2/3 cup pine nuts, toasted
  • 1/2 cup frozen peas, thawed
  • Shredded Parmesan cheese, optional

Directions

  • 1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Remove and keep warm.
  • 2. In a same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.
  • 3. Cook the linguine according to package directions; drain. Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 560 calories, 35g fat (12g saturated fat), 54mg cholesterol, 748mg sodium, 52g carbohydrate (6g sugars, 5g fiber), 16g protein.

Reviews for Primavera Chicken

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.