Primavera Chicken

• 1-1/3 pounds boneless skinless chicken breast, cut into strips
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1 medium sweet red pepper, julienned
• 1 cup sliced fresh mushrooms
• 2 green onions, chopped
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2/3 cup heavy whipping cream
• 1/2 cup chicken broth
• 8 ounces uncooked linguine
• 2/3 cup pine nuts, toasted
• 1/2 cup frozen peas, thawed
• Shredded Parmesan cheese, optional

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Remove and keep warm.
2. In a same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.
3. Cook the linguine according to package directions; drain. Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired.

chicken, salt, pepper, olive oil, sweet red pepper, mushrooms, green onions, ground nutmeg, cayenne pepper, heavy whipping cream, chicken broth, linguine, pine nuts, frozen peas, parmesan cheese

Taken from www.tasteofhome.com/recipes/primavera-chicken/ (may not work)