Linguine With Herbed Chicken and Bell Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This is my all time favorite food! It does take a while to make but it is well worth the end result! Ingredients:
2 tablespoons butter |
3 tablespoons olive oil |
1 1/2 carrots, peeled & finely chopped |
1 1/2 celery ribs, finely chopped |
1 1/2 ld. boneless chicken breasts, chopped |
1 large green pepper, cut into 1-inch squares |
1 large red pepper, cut into 1-inch squares |
1/2 teaspoon ground sage |
1/2 teaspoon dried oregano, crumbled |
1/2 teaspoon dried basil, crumbled |
salt & pepper |
8 ounces tomato sauce |
2 tablespoons tomato paste |
2 1/2 cups chicken broth |
1/2 cup whipping cream |
1 lb linguine, freshly cooked |
Directions:
1. Melt butter with oil in heavy, large skillet over medium-high heat. Add carrots, celery and parsley and saute until vegetables begin to soften, about 3 minutes.
2. Add chicken and cook until springy to the touch, stirring frequently, about 5 minutes. Transfer chicken to platter using slotted spoons; leave vegetables in skillet.
3. Add green and red peppers to skillet and cook until beginning to soften, about 2 minutes. Add sage, oregano, and basil. Season with salt & pepper. Add broth and bring to a boil.
4. Mix in tomato sauce and paste. Bring to a boil, stirring occasionaly, about 45 minutes.
5. Add cream and chicken to sauce and stir until heated through. Spoon over linguine and serve immediately.
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