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Herbed Chicken

Herbed Chicken
This is recipe is one of that I reach for when I am craving chicken.—Marshall Simon, Grand Rapids, Michigan
4 ServingsPrep: 10 min. Cook: 1 hour

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green or sweet red pepper, chopped
  • 6 large fresh mushrooms, thinly sliced
  • 1/3 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 1 can (29 ounces) tomato sauce
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cut into chunks
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage
  • 1 pound dry linguine, cooked and drained
  • 2 to 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  • In a skillet, heat oil over medium-high. Saute onion, peppers and
  • mushrooms until tender. Add broth and vinegar; bring to a boil. Boil
  • 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring
  • to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken,
© Taste of Home 2013

2 of 2

Herbed Chicken (continued)

Directions (continued)

  • basil and sage. Cook, uncovered, 15 minutes more or until chicken is
  • done and sauce is slightly thickened. Serve chicken and sauce over
  • pasta. Sprinkle with cheese and parsley. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 663 calories, 10 g fat (2 g saturated fat), 65 mg cholesterol, 1,280 mg sodium, 102 g carbohydrate, 7 g fiber, 45 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013