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Chicken Linguine with Red Pepper Alfredo
by:    Sandra Jackson  
 
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.


INGREDIENTS
8oz. uncooked linguine
2 boneless chicken breasts, cooked and cubed
2 cloves garlic, minced
1 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (or more is desired)
2 cups chopped broccoli, fresh or frozen and thawed
4oz. Neufchatel or cream cheese, cubed
1/2 cup Parmigiano Reggiano
1 onion, diced
6 T butter, cubed
1/2 C heavy cream
1 (12oz) jar roasted red peppers, chopped
8 button mushrooms, sliced (optional)


DIRECTIONS
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.
 
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.
 
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.
 
4:
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