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Chicken Linguine with Red Pepper Alfredo
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4
Reviews
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By:
Sandra Jackson
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Chicken Linguine with Red Pepper Alfredo sauces cooked chicken and linguine in a delicious sauce using minced garlic, red pepper flakes, broccoli, Neufchatel, Parmigiano Reggiano and roasted red peppers.
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INGREDIENTS
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8oz. uncooked linguine
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2 boneless chicken breasts, cooked and cubed
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2 cloves garlic, minced
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1 teaspoon pepper
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2 tablespoons olive oil
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1/4 teaspoon crushed red pepper flakes (or more is desired)
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2 cups chopped broccoli, fresh or frozen and thawed
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4oz. Neufchatel or cream cheese, cubed
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1/2 cup Parmigiano Reggiano
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1 onion, diced
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6 T butter, cubed
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1/2 C heavy cream
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1 (12oz) jar roasted red peppers, chopped
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8 button mushrooms, sliced (optional)
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DIRECTIONS
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1:
In a medium pot of boiling water, add linguine pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.
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2:
Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in butter, heavy cream, and Neufchatel and simmer until cheeses has melted, about 1-2 minutes.
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3:
Add the cooked chicken, broccoli, mushrooms and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano.
Serve immediately with linguine and extra Parmigiano Reggiano.
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4:
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