Mushroom and Bell Pepper Chicken with Linguine

Staff Writer
Mushroom and Bell Pepper Chicken with Linguine
Mushroom and Bell Pepper Chicken with Linguine
Karen Petersen

Mushroom and Bell Pepper Chicken with Linguine

Here's a quick and easy one-pot meal that's even better when bell peppers are in season. If you're not feeding a crowd for dinner, save leftovers for a fantastic take-to-work lunch the next day.

See all chicken recipes.

4
Servings
772
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium-sized onion, diced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon oil
  • 1 Teaspoon dried tarragon, plus more to taste
  • 1/2 Teaspoon thyme, plus more to taste
  • 1 Tablespoon minced garlic
  • 1/2 Teaspoon chicken bouillon granules
  • 1/3 Cup water
  • 1 Tablespoon Worcestershire sauce
  • 4 -5 boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 4 Ounces mushrooms, sliced
  • 3 bell peppers, chopped
  • 1/4 Cup canola oil
  • 5 Tablespoons all-purpose flour
  • Dash of soy sauce
  • 8 -12 ounces linguine, cooked according to package directions and drained

Directions

In a microwave-safe bowl, combine the onion, tomato paste, oil, tarragon, thyme, and garlic. Microwave for 4-5 minutes, stirring once a minute. Transfer to a 6-quart slow cooker.

Add the bouillon, water, and Worcestershire. Place the chicken on top and season with salt and pepper, to taste. Place the mushrooms and peppers on top of the chicken. Cover and cook on low for 4-6 hours. Remove the chicken and place on a cutting board. Break up into large chunks and tent with foil.

In a pan, heat the oil over medium heat. Add 1 tablespoon of the flour and whisk. Add in the rest of the flour 1 tablespoon at a time and whisk. Add the juices from slow cooker and whisk to create a nice creamy sauce. Add the soy sauce and season with salt and pepper, to taste. Season with more thyme and tarragon, to taste.

Pour the sauce into the slow cooker and stir in the chicken chunks. Stir in the hot linguine to combine. Serve and enjoy.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
28g
43%
Sugar
8g
N/A
Saturated Fat
4g
20%
Cholesterol
204mg
68%
Protein
56g
100%
Carbs
73g
24%
Vitamin A
160µg
18%
Vitamin B12
1µg
22%
Vitamin B6
1mg
72%
Vitamin C
119mg
100%
Vitamin E
5mg
25%
Vitamin K
26µg
33%
Calcium
65mg
7%
Fiber
6g
23%
Folate (food)
77µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
15µg
N/A
Iron
4mg
24%
Magnesium
112mg
28%
Monounsaturated
14g
N/A
Niacin (B3)
16mg
80%
Phosphorus
614mg
88%
Polyunsaturated
7g
N/A
Potassium
1122mg
32%
Riboflavin (B2)
0.7mg
43.2%
Sodium
1145mg
48%
Thiamin (B1)
0.4mg
28.5%
Trans
0.1g
N/A
Zinc
5mg
33%