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View more "Main Dishes" recipes Linguine with Chicken and Roasted Red Pepper Sauce Recipe

Linguine with Chicken and Roasted Red Pepper Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

12 oz (375 g) linquine or fettucine pasta
2 to 4 roasted red peppers*
1 tbsp (15 mL) balsamic vinegar or red wine vinegar
1/2 tsp (2 mL) sugar
1 tbsp (15 mL) butter
1 lb (450 g) boneless skinless chicken, cut into strips
3 garlic cloves, minced
1 small onion, chopped
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried oregano
Salt and pepper, to taste
1 cup (250 mL) 35 % cream
1 cup (250 mL) Milk
2 bag (30 mL) chopped fresh basil or oregano
Freshly grated Canadian Parmesan cheese

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/linguine-with-chicken-and-roasted-red-pepper-sauce?source=calendar
Linguine with Chicken and Roasted Red Pepper Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 20 mins
  • Yields 4 servings

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

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Ingredients

12 oz (375 g) linquine or 
fettucine pasta
2 to 4 roasted red peppers*
1 tbsp (15 mL) balsamic vinegar or 
red wine vinegar
1/2 tsp (2 mL) sugar
1 tbsp (15 mL) butter
1 lb (450 g) boneless skinless chicken, cut into strips
3 garlic cloves, minced
1 small onion, chopped
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried oregano
Salt and pepper, to taste
1 cup (250 mL) 35 % cream
1 cup (250 mL) Milk
2 bag (30 mL) chopped fresh basil or 
oregano
Freshly grated Canadian Parmesan cheese

Preparation

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.

133 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

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

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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