linguine-with-chicken-and-walnut-sauce-1018.json

{
    "directions": [
        "Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and saut\u00e9 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 saut\u00e9 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Chicken",
        "Nut",
        "Pasta",
        "Poultry",
        "Saut\u00e9",
        "Walnut",
        "Pea",
        "Winter",
        "New Jersey"
    ],
    "title": "Linguine with Chicken and Walnut Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-chicken-and-walnut-sauce-1018"
}