"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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.

Heather Lawrie Smith
Added: Saturday, December 8, 2007


2 tablespoons olive oil
3 skinless boneless chicken breast halves, cut into 3/4-inch
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

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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