Chicken, Peppers and Onion With Linguini
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- salt
- 1 lb linguine
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite size pieces
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons lemon zest (from 2 lemons)
- 1 teaspoon crushed red pepper flakes
- 3 -4 garlic cloves (finely chopped)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large sweet onion, quartered and thinly sliced
- fresh ground black pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 28 ounces crushed tomatoes
- parmigiano-reggiano cheese, grated
directions
- Bring a large pot of water to a boil.
- Add salt, then add the pasta, cook until al dente and drain.
- Heat a large, deep skillet over hight heat.
- Add the oil.
- Add the chicken and cook over high heat until lightly browned.
- Sprinkle the thyme, zest and red pepper flakes over the chicken and stir to combine.
- Add the garlic, peppers and onion and season with salt and pepper.
- Cook for 5 to 6 minutes, stirring now and then, until the veggies soften.
- Add the wine and scrape up the tasty bits from the bottom of the pan.
- Stir in the broth and tomatoes and bring to a bubble.
- Simmer the sauce for 10 minutes.
- Combine the pasta with the chicken, peppers and onion and a little grated cheese.
- Serve at once and pass around extra cheese at the table.
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RECIPE SUBMITTED BY
I live on a beautiful 20 acres west of Spokane, Washington (or "East of Reardan") with my husband and two wonderful boys. I work full time, in addition to raising my family, so am limited on the amount of time I have to cook. I do a lot of planning and shopping ahead, so am still able to provide full meals for my family just about every night. My favorite cookbooks vary, but right now it's the "Quick from Scratch Italian" by Food & Wine Magazine. My kids love to help in the kitchen and enjoy getting assigned kitchen duties.