Linguine with Chicken and Walnut Sauce

• 2 tablespoons olive oil
• 3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 1 red bell pepper, diced
• 2 large shallots, chopped
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 2/3 cup chopped toasted walnuts
• 1/2 cup frozen peas
• 2/3 cup whipping cream
• 1/2 cup canned low-salt chicken broth
• 1/2 pound linguine, freshly cooked
• 1/3 cup grated Parmesan cheese

1. Heat oil in heavy large skillet over high heat.
2. Season chicken with salt and pepper.
3. Add chicken to skillet and saute 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 saute 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.

olive oil, chicken breast halves, red bell pepper, shallots, ground nutmeg, cayenne pepper, walnuts, frozen peas, whipping cream, chicken broth, linguine, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/linguine-with-chicken-and-walnut-sauce-1018 (may not work)