Chicken Linguine with Roasted Red Pepper Pesto

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Category : Pastas/Risottos

Recipe : Chicken Linguine with Roasted Red Pepper Pesto

Roasted peppers help create a flavorful pesto in this new twist on a favorite pasta
dish.

Makes 4 servings

4 medium red bell peppers
4 garlic cloves, peeled
1/4 cup packed fresh flat-leaf parsley
8 fresh large basil leaves
1 tablespoon + 1 teaspoon olive oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 ounces linguine
10 ounces skinless boneless chicken breasts, cut into thin strips
1 tablespoon fresh lemon juice

Preheat broiler. Line baking sheet or pie pan with foil.
Place whole peppers onto prepared baking sheet. Broil peppers 2" from heat,
turning frequently with tongs, until skin is charred on all sides.* Transfer
peppers to paper bag; close and let cool. Peel and seed peppers over bowl to catch
juices; cut into 2" chunks.
Fit food processor with steel blade; with motor running, drop garlic through feed
tube. Add parsley, basil and roasted red peppers through feed tube; process,
stopping processor and using rubber spatula to scrape sides of bowl as necessary,
until finely chopped. With motor running, slowly add oil, 1/4 teaspoon of the
pepper and 1/4 teaspoon of the salt through feed tube, processing until just
combined (do not puree).
In large pot of boiling water, cook linguine 10 minutes, until tender. Drain,
discarding liquid; place into serving bowl. Keep warm.
Meanwhile, sprinkle chicken evenly with remaining 1/2 teaspoon pepper and
remaining 1/4 teaspoon salt. Spray large nonstick skillet with nonstick cooking
spray; heat. Add chicken; cook over medium-high heat, stirring frequently, 4
minutes, until cooked through.
Spoon chicken over warm linguine; drizzle evenly with juice. Top chicken with
reserved bell pepper mixture; toss to combine. Serve warm or at room
temperature.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 2 Vegetables, 2 Proteins, 2 Breads.

PER SERVING: 329 Calories, 8 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 324
mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 65 mg Calcium .

*If desired, peppers may be roasted over an open flame, holding peppers with tongs
and turning frequently, for 10 minutes, until charred on all sides.