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Prep 10min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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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.
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