Primavera Chicken

Name: Primavera Chicken
Ingredients: 1 12 lbs boneless skinless chicken breasts, cut into strips; 1 teaspoon salt, divided; 12 teaspoon pepper, divided; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 medium sweet red pepper, julienned; 1 cup sliced fresh mushrooms; 2 green onions, chopped; 14 cup onion, sliced thin; 18 teaspoon ground nutmeg; 18 teaspoon cayenne pepper; 23 cup heavy whipping cream; 12 cup chicken broth; 8 ounces uncooked linguine; 23 cup pine nuts, toasted; 12 cup frozen peas, thawed; shredded parmesan cheese (optional)

17 ingredients

9 steps

Ingredients

1 12 lbs boneless skinless chicken breasts, cut into strips
1 teaspoon salt, divided
12 teaspoon pepper, divided
2 tablespoons olive oil
2 garlic cloves, minced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 green onions, chopped
14 cup onion, sliced thin
18 teaspoon ground nutmeg
18 teaspoon cayenne pepper
23 cup heavy whipping cream
12 cup chicken broth
8 ounces uncooked linguine
23 cup pine nuts, toasted
12 cup frozen peas, thawed
shredded parmesan cheese (optional)

Directions

1

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2

In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear.
3

Remove and keep warm.
4

In the same skillet, saute the red pepper, mushrooms, onions, garlic, nutmeg and cayenne just until vegetables are tender.
5

Add cream and broth.
6

Bring to a boil; cook until sauce is reduced by a third.
7

Cook the linguine according to package directions; drain.
8

Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through.
9

Garnish with Parmesan cheese.