Kuchnia

Linguine with Spicy Chicken Sauce


Ingredients

8
ounces uncooked linguine

2
tablespoons olive or vegetable oil

2
cloves garlic, finely chopped

2
teaspoons anchovy paste

1
red jalapeño chile, seeded and finely chopped

2
tablespoons chopped sun-dried tomatoes packed in oil

1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2
pound boneless skinless chicken breasts, cut into 1-inch pieces

2
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

Directions

Cook and drain linguine as directed on package.
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.
Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
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.