Chicken Primavera

1 1/3 lbs chicken breast , cut into strips
1 tsp salt, divided
½ tsp pepper, divided
2 Tbsp olive oil
1 medium bell pepper, julienned (it calls for a red bell pepper, but I usually use green because they’re cheaper)
1 cup sliced fresh mushrooms
2 green onions, chopped
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
2/3 cup heavy whipping cream (really need to use the heavy cream, the regular cream just doesn’t work as well)
½ cup chicken broth
8 oz. uncooked linguine
2/3 cup pine nuts, toasted, optional
½ cup frozen peas, thawed
Parmesan cheese, optional

Sprinkle chicken with ½ tsp salt and ¼ tsp pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 min. or until juices run clear. Remove and keep warm.
In the same skillet, sauté the bell pepper, mushrooms, onions, nutmeg, and cayenne just until vegetables are tender. Add cream and broth. Bring to boil; cook until sauce is reduced by a third.
Cook the pasta according to pkg. directions; drain. Add the chicken, pasta, pine nuts, peas, and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired.