Creamy Red Pepper Chicken

This Creamy Red Pepper Chicken is a delightful fusion of traditional Italian flavors and modern culinary creativity. Tender chicken breasts are sautéed to perfection and then enveloped in a rich, creamy sauce made with fresh red bell peppers and aromatic basil. Served over al dente linguine, this dish is both comforting and sophisticated, making it perfect for a family dinner or an elegant gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, diced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup fresh basil, chopped
• 8 ounces linguine pasta

Instructions:

1. 1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
2. 2. Prepare the Chicken: Season the chicken breasts with paprika, Italian seasoning, salt, and pepper.
3. 3. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
4. 4. Sauté the Vegetables: In the same skillet, add the diced red bell pepper and minced garlic. Sauté for about 3-4 minutes until the bell pepper is tender.
5. 5. Make the Sauce: Pour in the chicken broth and bring to a simmer. Let it cook for a couple of minutes to reduce slightly. Then, stir in the heavy cream and mix well. Allow the sauce to simmer for another 3-4 minutes until it thickens.
6. 6. Combine: Return the cooked chicken to the skillet, coating it with the creamy sauce. Stir in the chopped basil and let it simmer for an additional 2-3 minutes to heat through.
7. 7. Serve: Serve the creamy red pepper chicken over the cooked linguine. Garnish with additional basil if desired.