Linguine With Herbed Chicken and Bell Pepper Sauce

Submitted by Fat Doggin

"This is my all time favorite food! It does take a while to make but it is well worth the end result!"

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 12

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.