Primavera Chicken

1-1/3 pounds boneless skinless chicken breast, cut into strips
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 green onions, chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2/3 cup heavy whipping cream
1/2 cup chicken broth
8 ounces uncooked linguine
2/3 cup pine nuts, toasted
1/2 cup frozen peas, thawed
Shredded Parmesan cheese, optional

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear. Remove and keep warm.

In a same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.

Cook the linguine according to package directions; drain. Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired. Makes 4 servings.