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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-

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

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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;