1-1/3 pounds boneless skinless chicken breasts cut into strips
1 tsp salt, divided
1/2 teaspoon pepper, divided
2 Tblsp olive oil
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 green onions, chopped
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
2/3 cup heavy whipping cream
1/2 cup chicken broth
8 oz uncooked linguine or fettuccini
2/3 cup pine nuts, toasted
1/2 cup frozen peas, thawed
Sprinkle chicken with ½ tsp salt and ¼ tsp pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear. Remove and keep warm.
In same skillet, sauté the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.
Cook the linguine or fettuccini according to package directions; drain. Add the chicken, linguine or fettuccini, pine nuts, peas, and remaining salt and pepper to sauce; heat through.