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Primavea Chicken Recipe

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This recipe for Primavea Chicken, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Nixon
Added: Thursday, September 28, 2006


1 1/3 - lbs. boneless skinless chicken breasts, cut into strips
1 tsp. - salt
1/2 tsp. - pepper
2 T - olive oil
1 - medium sweet red pepper (julienned)
1 c. - sliced fresh mushrooms
2 - green onions (chopped)
1/8 tsp. - nutmeg
1/8 tsp. - cayenne pepper
2/3 c. - heavy whipping cream
1/2 c. - chicken broth
8oz. - uncooked linguine
2/3 c. - pine nuts (toasted)
1/2 c. - frozen peas (thawed)
shredded parmesan cheese (optional)

- sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper
- in large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear; remove and keep warm
- in the same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until veggies are tender
- add cream and broth
- bring to a boil; cook until sauce is reduced by a third
- cook linguine according to package & drain
- add chicken, linguine, pine nuts, peas, and remaining salt and pepper to sauce
- heat through
- garnish with parmesan cheese if desired




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