Linguine with Chicken and Roasted Red Pepper Sauce
This recipe is taken from the 2006 Milk Calendar. Prepared roasted red peppers and fresh herbs are a simple way to add a lot of flavour to this easy pasta dish.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- 12 oz (375 g) linquine or fettucine pasta
- 2 to 4 roasted red peppers*
- 1 tbsp (15 mL) balsamic vinegar or red wine vinegar
- 1/2 tsp (2 mL) sugar
- 1 tbsp (15 mL) butter
- 1 lb (450 g) boneless skinless chicken cut into strips
- 3 garlic cloves minced
- 1 small onion chopped
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- Salt and pepper to taste
- 1 cup (250 mL) 35 % cream
- 1 cup (250 mL) Milk
- 2 bag (30 mL) chopped fresh basil or oregano
- Freshly grated Canadian Parmesan cheese
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Preparation
Cook pasta according directions on package until al dente. In blender or small food processor, purée roasted red peppers with vinegar and sugar to make about 1 cup (250 mL) purée (add more peppers if necessary); set aside. Drain the pasta; return to pot.
Meanwhile, in large nonstick skillet, heat half of butter over medium-high heat. Sauté chicken strips in batches; transfer to bowl. Reduce heat to medium and add remaining butter to skillet; cook garlic, onion, basil, oregano, 1 tsp (5 mL) salt and the pepper, stirring, for 3 min or until softened. Gradually stir in cream then milk; simmer, stirring often, for about 5 min or until slightly reduced and thickened.
Stir in chicken with any juices and red pepper mixture. Simmer, stirring often, for about 5 min or until chicken is no longer pink inside. Season to taste with salt. Pour sauce over pasta and sprinkle with fresh basil. Toss gently to coat. Serve sprinkled with Parmesan.
Tips
Replace chicken with 12 oz (375 g) peeled large shrimp or scallops. Remove from skillet while making sauce and return to sauce with cooked pasta. Add 2 cups (500 mL) thinly sliced fennel bulb with garlic and onion.
*Roasted red peppers are available in jars in the pickle section of most grocery stores and often in the deli section in bulk or plastic containers.
To roast your own, broil peppers, turning often, until blackened on all sides. Transfer to bowl; cover with plastic wrap. Let cool. Peel off skins and remove seeds.
Nutritional information
Per serving| Energy: | 760 Calories |
| Protein: | 43 g |
| Carbohydrate: | 81 g |
| Fat: | 28 g |
| Fibre: | 5.5 g |
| Sodium: | 734 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 160 mg |
| Vitamin C: | 166 % |
| Niacin: | 108 % |
| Folate: | 87 % |
| Vitamin A: | 51 % |
