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Linguine with Chicken and Walnut Sauce Recipe

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This recipe for Linguine with Chicken and Walnut Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
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
1/3 cup grated Parmesan cheese

Directions:
Directions:
Heat oil in heavy skillet over high heat. Season
chicken with salt and pepper. Add chicken to skillet
and saute 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 saute 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.

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.

 

 

 

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