Recipe information
Yield
Serves 4
Ingredients
2
tablespoons olive oil
3
skinless boneless chicken breast halves, cut into 3/4-inch pieces
1
red bell pepper, diced
2
large shallots, chopped
1
/2 teaspoon ground nutmeg
1
/4 teaspoon cayenne pepper
2
/3 cup chopped toasted walnuts
1
/2 cup frozen peas
2
/3 cup whipping cream
1
/2 cup canned low-salt chicken broth
1
/2 pound linguine, freshly cooked
1
/3 cup grated Parmesan cheese
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
Step 2
Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.