Primavera Chicken

From the Tastes of home magazine. Thanks Amy for the house warming gift. This is my new favorite dinner. TRY IT!

1- 1 1/3 lbs of chicken
1 tsp salt
1/2 tsp pepper
2 tbs olive oil
1 medium sweet red pepper (julienned)
1 cup fresh sliced 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 ounces uncooked linguine
1/2 cup peas

1. Sprinkle chicken with a 1/2 tsp salt and 1/4 tsp pepper. Ina large skillet cook the chicken in oil over medium high heat for 8-10 minutes or until no longer pink, remove from heat and keep warm

2. In the same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne pepper until the vegetables are tender. Add cream and broth. Bring to a boil; reduce the sauce to a third.
3. Cook the linguine, drain. Add chicken linguine, cooked peas and remaining salt and pepper to desire. Garnish with Parmesan cheese if desired.

This is the tasty looking pasta imaged below.