Linguine With Chicken & Caribbean Sauce

This Linguine with Chicken and Caribbean Sauce is a vibrant, savory pasta dish that brings a taste of the tropics to your dinner table. Tender chicken breasts are saut&# 195;Â©ed until golden, then simmered in a rich, aromatic sauce infused with the bright flavors of red bell pepper and celery. The dish is finished with fresh peas for a pop of color and sweetness. ItÃ¢ÂÂs a perfect weeknight meal that feels special yet remains quick to prepare. The combination of hearty pasta, lean protein, and fresh vegetables creates a balanced and satisfying experience. Serve this family-friendly dinner with a simple green salad and crusty bread to soak up every drop of the flavorful sauce.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 148.7

Description

This Linguine with Chicken and Caribbean Sauce is a vibrant, savory pasta dish that brings a taste of the tropics to your dinner table. Tender chicken breasts are saut&# 195;Â©ed until golden, then simmered in a rich, aromatic sauce infused with the bright flavors of red bell pepper and celery. The dish is finished with fresh peas for a pop of color and sweetness. ItÃ¢ÂÂs a perfect weeknight meal that feels special yet remains quick to prepare. The combination of hearty pasta, lean protein, and fresh vegetables creates a balanced and satisfying experience. Serve this family-friendly dinner with a simple green salad and crusty bread to soak up every drop of the flavorful sauce.

Ingredients

1 pound Linguine or Spaghetti
1 pound Boneless skinless chicken breasts
10 oz Frozen peas, thawed
1 Red bell pepper, coarsely chopped
3 stalks Celery, diced
1 cup Low-sodium chicken broth

Directions

1
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
2
While the pasta cooks, cut the chicken breasts into bite-sized pieces. Season lightly with salt and pepper.
3
Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
4
In the same skillet, reduce heat to medium. Add the chopped red bell pepper and diced celery. SautÃÂ© for 3-4 minutes until slightly softened but still crisp.
5
Pour in the low-sodium chicken broth. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes to reduce slightly.
6
Return the cooked chicken to the skillet. Add the thawed peas and toss to combine. Heat through for 1-2 minutes.
7
Add the drained pasta to the skillet with the chicken and vegetable sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of reserved pasta water.
8
Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 148.7kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 2.0g8%
Sugars 0.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the chicken and use vegetable broth. You can add chickpeas or white beans for protein.

Feel free to add other vegetables like spinach or zucchini to boost the nutritional content.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.

For extra Caribbean flavor, consider adding a pinch of curry powder or a dash of hot sauce to the sauce.

Keywords: chicken, linguine, caribbean, pasta, peas, bell pepper, celery, dinner, quick, easy, family, weeknight, spaghetti, sauce, vegetables, protein, healthy, comfort food, main course

Read it online: https://www.chefs-mate.com/recipe/linguine-with-chicken-caribbean-sauce/