Linguine with Spicy Chicken Sauce

 

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

• 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.