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Primavera Chicken

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.
  • Makes
    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

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

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Reviews

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Average Rating:
  • ellimaye1
    Aug 7, 2020

    This was pretty good. I left out the mushrooms (not a fan). I was expecting more flavor especially from the cayenne. There needed to be more veggies.

  • katlaydee3
    Apr 20, 2018

    This is delicious! My only change was to leave out the mushrooms and add about 1/4 cup more peas.

  • wickstrl
    Jan 22, 2009

    No comment left

  • Amelia S.
    Apr 3, 2008

    No comment left

  • Hillenbrand
    Feb 5, 2006

    No comment left