This chicken was so wonderful, and so different than anything I have made in the past. I took the original recipe in the cookbook and converted the measurements, cut the recipe in half, and substituted some ingredients for healthier or easier to find ingredients.
I think you will love this recipe as much as we did!
Sweet Pepper Chicken With Linguine & Mushrooms
2 large boneless skinless chicken breasts
8oz portobello mushrooms
4oz 1/3 fat cream cheese
1/3 cup sharp cheddar
1/3 cup sweet peppers, seeds & stems removed
1 tsp thyme
1/3 box linguine
1 tbsp butter
50ml heavy cream
1 tsp parsley
2 tbsp olive oil
Salt & Pepper
1// Preheat the oven to 390 degrees. In a food processor or using an immersion blender, mix the cream cheese, cheddar, sweet peppers, egg & thyme.
2// Cut the two chicken breasts in half. Season with salt and pepper and place in a foil lined baking dish.
3// Spoon pepper mixture on each chicken breast a fold in half (so filling is "inside"). Secure with toothpicks. Pour remaining pepper mixture on top of the chicken.
4// Cover the chicken with foil and bake for 10 minutes. Then, remove the foil and bake for an additional 12-15 minutes, or until the chicken is cooked through.
5// In the meantime, cook the pasta to al dente. In a large pan, sauté the mushrooms in the butter until tender, 4-5 minutes.
6// Add the cream to the mushrooms and cook for 2 more minutes. Add the parsley and stir.
7// Once the pasta is cooked, drain and return it to it's pot. Toss with the olive oil.
8// Slice the chicken. Plate the food with the linguine on the bottom, then the mushrooms and the chicken and extra pepper sauce on top.
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