INGREDIENTS

  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 1/2 carrots , peeled & finely chopped
  • 1 1/2 celery ribs , finely chopped
  • 1 1/2ld. boneless chicken breasts , chopped
  • 1 large green pepper , cut into 1-inch squares
  • 1 large red pepper, cut into 1-inch squares
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried oregano , crumbled
  • 1/2 teaspoon dried basil , crumbled
  • salt & pepper
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken broth
  • 1/2 cup whipping cream
  • 1 lb linguine , freshly cooked

DIRECTIONS

  1. Melt butter with oil in heavy, large skillet over medium-high heat.Add carrots, celery and parsley and saute until vegetables begin to soften, about 3 minutes.
  2. Add chicken and cook until springy to the touch, stirring frequently, about 5 minutes.Transfer chicken to platter using slotted spoons; leave vegetables in skillet.
  3. Add green and red peppers to skillet and cook until beginning to soften, about 2 minutes.Add sage, oregano, and basil.Season with salt & pepper.Add broth and bring to a boil.
  4. Mix in tomato sauce and paste.Bring to a boil, stirring occasionaly, about 45 minutes.
  5. Add cream and chicken to sauce and stir until heated through.Spoon over linguine and serve immediately.