Italian-seasoned chicken and red pepper over linguine, topped with a cream cheese sauce

4 boneless skinless chicken breast halves (about 1.25 pounds), cut into strips or bite-sized chunks
1 medium red bell pepper, cut into strips
1/4 cup sliced green onions
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons apple juice, divided
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
8 ounces linguine, cooked according to package instructions, and drained
Parmesan cheese, for serving (optional)
Additional Italian seasoning or chopped green onions, for garnish

1. In a medium-large skillet, cook chicken, vegetables, and seasonings in butter over medium heat for about 10-15 minutes, or until chicken is cooked through, stirring occasionally. Add one tablespoon of the apple juice; simmer five minutes.

2. In a small saucepan over low heat, stir together the cream cheese, milk, and remaining one tablespoon apple juice until smooth.

3. Place hot linguine on serving platter; top with chicken mixture and cream cheese sauce. Sprinkle with Parmesan cheese and garnish if desired. Enjoy!

This recipe was submitted to tammysrecipes.com by guest chef Erin S. Photos are property of tammysrecipes.com. :)

This is a delicious chicken and pasta recipe! Reading through the list of ingredients, it seems simple, but the taste is fabulous! It's easy to make, and if you're a pasta/sauce/chicken fan, then you'll love this!! :)

I didn't have green onions, so I substituted regular onions, thinly sliced. It worked great. I did toss in some dried green onions with the chicken, too. And, as you can see from the photos, I have made this with bell peppers that weren't red, and it was still tasty... though I do think red are the best. Oh, and one last thing -- I couldn't really taste the apple juice much, so I'm guessing if I didn't have apple juice, I would just use water. :)

My rating: 10/10