Linguine Pasta with Spicy Chicken Sauce Re-create a fabulous restaurant-style pasta dinner at home. Prep Time:10 min Start to Finish:30 min Makes:4 servings 8ounces uncooked linguine2tablespoons olive or vegetable oil2cloves garlic, finely chopped2teaspoons anchovy paste1red jalapeño chile, seeded and finely chopped2tablespoons chopped sun-dried tomatoes packed in oil1tablespoon chopped fresh or 1 teaspoon dried oregano leaves1/2pound boneless skinless chicken breasts, cut into 1-inch pieces2medium red or yellow bell peppers, cut into 1x1/4-inch strips1/2cup dry red wine or Progresso® chicken broth (from 32-ounce carton)1/2cup freshly grated or shredded Parmesan cheese 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. Nutrition Information 1 Serving: Calories 470 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 4g); Protein 28g Percent Daily Value*: Vitamin A 40%; Vitamin C 70%; Calcium 20%; Iron 20% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. SuccessRemember, 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.
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