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 MuffinsSweet 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
Ingredients2 large boneless skinless chicken breasts8oz portobello mushrooms4oz 1/3 fat cream cheese1/3 cup sharp cheddar1/3 cup sweet peppers, seeds & stems removed1 egg1 tsp thyme1/3 box linguine1 tbsp butter50ml heavy cream1 tsp parsley2 tbsp olive oilSalt & Pepper
Instructions1// 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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