Linguine with Chicken and Roasted Red Pepper Sauce

Prepared roasted red peppers and fresh herbs are a simple way to add a lot of flavour to this easy pasta dish.

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

12 oz (375 g) linquine or

fettucine pasta

2 to 4 roasted red peppers (see Tip), (see Tip)

1 tbsp (15 ml) balsamic or

red wine vinegar

1/2 tsp (2 ml) sugar

1 bag (15 ml) butter

1 lb (450 g) boneless skinless chicken, cut into strips

3 cloves garlic, minced

1 small onion, chopped

1 tsp (5 ml) dried basil

1 tsp (5 ml) dried oregano

Salt, to taste

1/2 tsp (2 ml) pepper

1 cup (250 ml) 35 % whipping cream

1 cup (250 ml) milk

2 bag (30 ml) chopped fresh basil or

oregano

Freshly grated Canadian Parmesan cheese

Instructions

Cook pasta according directions on package until al dente. In blender or small food processor, purée roasted red peppers with vinegar and sugar to make about 1 cup (250 mL) purée (add more peppers if necessary); set aside. Drain the pasta; return to pot.

Meanwhile, in large nonstick skillet, heat half of butter over medium-high heat. Sauté chicken strips in batches; transfer to bowl. Reduce heat to medium and add remaining butter to skillet; cook garlic, onion, basil, oregano, 1 tsp (5 mL) salt and the pepper, stirring, for 3 min or until softened. Gradually stir in cream then milk; simmer, stirring often, for about 5 min or until slightly reduced and thickened.

Stir in chicken with any juices and red pepper mixture. Simmer, stirring often, for about 5 min or until chicken is no longer pink inside. Season to taste with salt. Pour sauce over pasta and sprinkle with fresh basil. Toss gently to coat. Serve sprinkled with Parmesan.

Tips

Replace chicken with 12 oz (375 g) peeled large shrimp or scallops. Remove from skillet while making sauce and return to sauce with cooked pasta. Add 2 cups (500 mL) thinly sliced fennel bulb with garlic and onion.

Roasted red peppers are available in jars in the pickle section of most grocery stores and often in the deli section in bulk or plastic containers.To roast your own, broil peppers, turning often, until blackened on all sides. Transfer to bowl; cover with plastic wrap. Let cool. Peel off skins and remove seeds.

View the comments for this recipe and share one of your own!

Nutritional Info

Per serving

Energy: 760 Calories
Protein: 43 g
Carbohydrate: 81 g
Fat: 28 g
Fibre: 5.5 g
Sodium: 734 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 15 % / 160 mg
Vitamin C: 166 % / 99.8 mg
Niacin: 108 % / 24.8 mg
Folate: 87 % / 191 mcg
Vitamin A: 51 % / 510 mcg

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

Be the first to leave a comment.