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Linguine with Spicy Chicken Sauce

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Prep 10 min
Total 30 min
Ingredients 11
Servings 4

Re-create a fabulous restaurant-style pasta dinner at home. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 14, 2013

Make with

Progresso Broth

Ingredients

ounces uncooked linguine

tablespoons olive or vegetable oil

cloves garlic, finely chopped

teaspoons anchovy paste

red jalapeño chile, seeded and finely chopped

tablespoons chopped sun-dried tomatoes packed in oil

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2

pound boneless skinless chicken breasts, cut into 1-inch pieces

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

Steps

Hide Images

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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 690mg; 29%
Potassium: 390mg; 11%
Total Carbohydrate: 55g; 18%
Dietary Fiber 4g 18% Sugars 4g
Protein: 28g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 70%; 70%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;