Linguine With Chicken And Walnut Sauce
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
58
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 large
Shallot (chopped)1 tsp
Ground Nutmeg1 tsp
Cayenne Pepper2 cup
Walnut (chopped toasted)1 cup
Pea (frozen)2 cup
Whipping Cream1 cup
Grated Parmesan CheeseDirections:
1
Heat oil in heavy large skillet over high heat
2
Season chicken with salt and pepper
3
Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes
4
Using slotted spoon, transfer chicken to plate
5
Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes
6
Mix in 1/3 cup walnuts and peas
7
Add cream and broth and boil until thickened to sauce consistency, about 6 minutes
8
Mix linguine, remaining 1/3 cup walnuts and chicken into sauce
9
Toss until heated through
10
Season to taste with salt and pepper
11
Transfer pasta to bowl
12
Sprinkle with cheese and serve
13
Heat oil in heavy large skillet over high heat
14
Season chicken with salt and pepper
15
Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes
16
Using slotted spoon, transfer chicken to plate
17
Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes
18
Mix in 1/3 cup walnuts and peas
19
Add cream and broth and boil until thickened to sauce consistency, about 6 minutes
20
Mix linguine, remaining 1/3 cup walnuts and chicken into sauce
21
Toss until heated through
22
Season to taste with salt and pepper
23
Transfer pasta to bowl
24
Sprinkle with cheese and serve