- 2 tablespoons olive oil
- 3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
- 1 red bell pepper, diced
- 2 large shallots, chopped
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2/3 cup chopped toasted walnuts
- 1/2 cup frozen peas
- 2/3 cup whipping cream
- 1/2 cup canned low-salt chicken broth
- 1/2 pound linguine, freshly cooked
- 1/3 cup grated Parmesan cheese
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.