Creamy Red Pepper Pasta Inspired by Chef Miller

• 1 lb cooked and diced chicken
• 4 sweet red peppers
• 4 green onions, chopped
• 1 cup fresh mushrooms, sliced
• 3 garlic cloves, minced
• 12 cup parmesan cheese, grated
• 3 -4 tablespoons olive oil or 3 -4 tablespoons butter
• 1 teaspoon basil
• 14 teaspoon celery seed
• 1 tablespoon parsley
• 8 ounces linguine or 8 ounces fettuccine pasta, cooked
• 2 cups cream or 2 cups whole milk

1. Preheat oven to 400F.
2. Brush red peppers with a small amount of olive oil, place in oven to roast.
3. In a skillet, heat olive oil and cook green onions and mushrooms until tender, add garlic and brown.
4. Add cream, Parmesan cheese, and chicken; turn heat down to low on stove top.
5. When peppers are tender, remove them from oven and take off stems and remove seeds.
6. Then slice the peppers into strips and add peppers to sauce.
7. When pasta is cooked, place into warm, shallow bowls and serve immediately.

chicken, sweet red peppers, green onions, fresh mushrooms, garlic, parmesan cheese, basil, celery, parsley, linguine, cream

Taken from www.food.com/recipe/creamy-red-pepper-pasta-inspired-by-chef-miller-15212 (may not work)