Sweet Pepper Chicken With Linguine & Mushrooms

I recently reviewed the cookbook Cook.Taste.Winter.Smile.
After making a few adjustments, I created 2 recipes for Wifessionals:
Cranberry & Clementine Muffins Sweet Pepper Chicken With Linguine & Mushrooms
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

serves 2-3
Ingredients 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 egg 1 tsp thyme 1/3 box linguine 1 tbsp butter 50ml heavy cream 1 tsp parsley 2 tbsp olive oil Salt & Pepper
Instructions 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.

"I love life. I love being happy. I could sit and watch the ocean go by all day long..."
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