Linguine Pasta With Spicy Chicken Sauce

• 8 ounces linguine, uncooked
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 teaspoons anchovy paste
• 1 red jalapeno chile, seeded and finely chopped
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 12 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium red peppers, cut into 1x1/4-inch strips or 2 medium yellow bell peppers
• 12 cup dry red wine or 12 cup progresso chicken broth
• 12 cup parmesan cheese (freshly grated or shredded)

1. Cook and drain linguine as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat.
3. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
4. Stir in oregano, chicken, bell peppers and wine.
5. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
6. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated.
7. Sprinkle with remaining 1/4 cup cheese.

linguine, olive oil, garlic, anchovy paste, red jalapeno chile, tomatoes, fresh oregano, chicken, red peppers, red wine, parmesan cheese

Taken from www.food.com/recipe/linguine-pasta-with-spicy-chicken-sauce-326023 (may not work)