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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil or 3 tablespoons vegetable oil, divided |
1 small onion, chopped |
1 1/2 cups sliced mushrooms |
6 boneless skinless chicken breast halves (about 1 1/2 pounds) |
12 ounces roasted red peppers, drained and cut in strips |
1 medium green bell pepper, seeded and cut into 1 inch pieces |
1/4 teaspoon red pepper flakes |
26 ounces spaghetti sauce |
16 ounces linguine |
Directions:
1. Heat 1 tablespoon oil in large skillet.
2. Add onion; cook over medium heat 3 minutes, stirring occasionally.
3. Add mushrooms; cook and stir 5 minutes or until tender.
4. Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
5. Reduce heat to low.
6. Return vegetables to skillet.
7. Stir in roasted peppers, bell pepper and red pepper flakes.
8. Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
9. Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
10. Meanwhile, cook linguine according to package directions; drain.
11. Serve chicken with linguine.
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