Chicken & Pepper Sauce over Lemon Pepper Linguine

Serving Size:  4-6


1 lb. Pappardelle’s Lemon Pepper Linguine
3 tablespoons extra virgin olive oil
1-1/2 lbs. skinless, boneless chicken breasts
2 teaspoons lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1-2 jalapeño peppers, deveined, seeded and chopped
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 onion, chopped
1/2 cup white wine
1/2 cup chicken broth
1 (28 oz.) can crushed tomatoes
Fresh cilantro (optional)
Sea salt
Freshly grated black pepper


  1. While pasta is cooking, heat olive oil in a large skillet. Add chicken and cook until lightly browned. Add lemon zest and red pepper flakes. Stir. Add peppers, garlic, onion and season with salt and pepper. Cook for about 8 minutes, stirring frequently. Add the wine, broth and tomatoes. Simmer the sauce for 10 minutes.
  2. While sauce is simmering, cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.
  3. Serve sauce over individual plates of pasta. Garnish with fresh cilantro, if desired.