Chicken Linguine with Red Pepper Alfredo Recipe

4      Reviews 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. Food Category:    Chicken and Fowl Cuisine Origin:    Italian    Servings:4 Nutrition facts:868 calories51.6 grams fat Print Preview Rate This Recipe Prep Time:   24 Minutes Cook Time:   13 Minutes Total Time:   37 Minutes

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

• 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.
• 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.
• 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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