| 8 | ounces uncooked linguine |
| 2 | tablespoons olive or vegetable oil |
| 2 | cloves garlic, finely chopped |
| 2 | teaspoons anchovy paste |
| 1 | red jalapeño chile, seeded and finely chopped |
| 2 | tablespoons chopped sun-dried tomatoes packed in oil |
| 1 | tablespoon chopped fresh or 1 teaspoon dried oregano leaves |
| 1/2 | pound boneless skinless chicken breasts, cut into 1-inch pieces |
| 2 | medium red or yellow bell peppers, cut into 1x1/4-inch strips |
| 1/2 | cup dry red wine or Progresso® chicken broth (from 32-ounce carton) |
| 1/2 | cup freshly grated or shredded Parmesan cheese |
Serve with...
Slow Cooker Butternut Squash Soup
Total Time:
6 hours 45 min
| 1. | Cook and drain linguine as directed on package. |
| 2. | Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. |
| 3. | Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center. |
| 4. | Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese. |
|
| Remember, the smaller the chile, the hotter the bite. A red Thai chile will be hotter than a red jalapeño chile, so decide on the heat level you want. |
Nutrition Information:
470 ( 130); 15g ( 4g, 0g); 45mg; 690mg; 55g ( 4g, 4g); 28g 40%; 70%; 20%; 20% 3 ; 1/2 ; 1 ; 2 1/2 ; 1 3 1/2