Ingredients and Weight:
- 8 boneless, skinless chicken breasts (1.5-2 lbs)
- 1 large onion, chopped (1 cup)
- 2 bell peppers (1 green, 1 red), chopped (2 cups)
- 4 garlic cloves, minced (1 tbsp)
- 1 cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato paste
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 12-16 oz linguine pasta
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Brown chicken on all sides, then remove and set aside.
- Add onion and bell peppers to the skillet and cook until softened.
- Stir in garlic and cook for 1 minute.
- Add white wine and let it reduce by half.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Return chicken to the skillet and bring to a simmer.
- Reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through.
- Stir in parsley before serving.
- Cook linguine pasta according to package instructions.
Nutritional Information:
- Calories: 350 per serving (with pasta)
- Protein: 25g
- Fat: 15g
- Carbohydrates: 35g
Dish Characteristics:
- Rich and flavorful
- Tender chicken
- Vibrant vegetables
- Aromatic herbs
- Easy to make ahead of time
User Comments:
- "This was delicious! The flavors were spot on and the chicken was so tender." - Sarah
- "I love the combination of vegetables and the white wine really adds a nice touch." - John
- "This dish was perfect for a special occasion. It looked and tasted amazing." - Jane
Special Precautions and Tips:
- Use a large enough skillet or Dutch oven so the chicken doesn't crowd.
- Don't overcook the chicken, or it will become tough.
- If you don't have white wine, you can substitute chicken broth.
- Serve with a side of bread or rice to soak up the flavorful sauce.
