Entree Recipes

Chicken Linguini in a Creamy Pepper Sauce


  • 3 Chicken Breasts
  • 12 oz. Linguini Pasta
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • salt and pepper to taste


  • 1 Cup Milk
  • 1 Cup Butter
  • 1/2 teaspoon Garlic Powder (2 cloves minced)
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Rosemary
  • 1/4 teaspoon Oregano
  • 1/4 black pepper
  • 1 Bell Pepper large (Red, Yellow, or Orange)
  • 1 Anaheim Chile Pepper large (Red)
  • 1 Jalapeno medium - adds heat


( Use 1 of each small bell peppers to add more color. Pepperinis would make a nice addition or replacement to a chili or jalapeno pepper and bring some sweetness. )


Bring a pot of water to a boil sprinkle in a dash of salt add the pasta and cook as per directions. (15-20 min.)

Slice chicken into 1/2 inch strips. In a saute pan add 2 tablespoons of oil and 1 table spoon butter. Fry the sliced chicken strips until tender. Season with salt and pepper to taste.

In a sauce pan bring milk to a boil slowly as to not burn in the pan. Melt butter in microwave softly and not a boiling liquid. Add the butter to the milk and blend together with a whisk.

On medium heat add the Garlic, Onion, Thyme, Rosemary, Oregano, and Black Pepper stirring constantly as you add them. Cook for about 5 minutes this should give you enough time to prepare the peppers.

Dice peppers into small squares. Fresh Onions diced and sauteed could be a good addition to flavor it up. Once finished add the peppers to the sauce and let it reduce for about 15 minutes.

Once complete, add a teaspoon of cornstarch in cold water mixed thoroughly to thicken the sauce.

Add 3oz. pasta to a plate, pour creamy pepper sauce over the pasta, then lay strips of chicken on top and garnish with 3 thin strips of colored bell peppers and a sprinkle of parsley to finish your plating.