Linguine with Spicy Chicken Sauce

  • Prep Time:
  • Start to Finish:
  • Servings: 4


8 oz linguine, uncooked
2 Tbsp olive or vegetable oil
2 cloves garlic, finely chopped
2 tsp anchovy paste
1 red jalapeño chili, seeded and finely chopped
2 Tbsp sun-dried tomatoes packed in oil, chopped
1 Tbsp Green Giant™ Fresh oregano, chopped
1/2 lb boneless skinless chicken breasts, cut into 1” pieces
2 medium Green Giant™ Fresh Red Bell Peppers, cut into 1/4" strips
1/2 cup dry red wine or Progresso® chicken broth (from 32 oz carton)
1/2 cup Parmesan cheese, freshly grated or shredded


  1. Cook and drain linguine as directed on package.
  2. Meanwhile, in 12“ skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chili and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
  3. Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  4. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.