Pasta with Three Peppers and Chicken


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This filling chicken and linguine dish also has crisp peppers and bacon for flavor.

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  • 8-oz. uncooked Linguini
  • 4 slices Bacon, cut into 1/2" pieces
  • 1-1/2 to 2 C. Birdseye frozen Stir-fry Peppers
  • 1-1/2 C. cubed cooked Chicken
  • 1/2 tsp. dried Summer Savory Leaves, crushed
  • 1/2 tsp. Salt
  • 1/8 tsp. White Pepper

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Cook linguini according to package directions, rinse with hot water and keep warm. Cook bacon in large skillet until crisp, remove from skillet and drain all fat from skillet except 1 Tbsp. Add peppers to drippings; stir-fry 3 to 5 minutes until tender-crisp. Reduce heat to low and stir in chicken, whipping cream, savory, salt and white pepper. Cook on low heat until mixture comes to a boil, stirring constantly, until mixture thickens slightly. Serve over hot buttered linguini or toss gently with linguini. Sprinkle with crumbled bacon and even some shredded Parmesan cheese. Makes: 6 1-1/2 C. servings.

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