This is a print preview of "Crockpot Chicken Portabello over Linguine" recipe.

Crockpot Chicken Portabello over Linguine Recipe
by Claudia lamascolo

Crockpot Chicken Portabello over Linguine

Working all day? Here is a dinner in one pot that will taste like you slaved over a hot stove all day and made a gourmet meal....take a look.. I prepare alot of it the night before, put into the fridge, add to the pot and turn it on when I leave in the morning.

Rating: 4.8/5
Avg. 4.8/5 5 votes
  Italy Italian
  Servings: 1

Goes Well With: garlic bread and salad

Wine and Drink Pairings: chablis

Ingredients

  • 4 Chicken Breasts cut in half lengthwise to make eight pieces
  • 1 package of sliced portabello mushrooms
  • 1lb of fresh green beans cleaned and snipped
  • 1lb of fresh sliced carrots
  • 8 fresh plum tomatoes quartered and processed in food processor chunky style, you can use vine tomatoes as well.
  • 1 1/2 cup of white wine
  • 1/2 teaspoon of oregano, basil, salt and pepper
  • 2 tablespoon fresh parsley, minced garlic, fresh basil leaves for garnish
  • 1/4 teaspoon of rosemary, thyme, cayenne pepper
  • 1 can of tomato paste
  • grating cheese

Directions

  1. Place vegetables on the bottom of a 5 quart crock pot that has been sprayed with a light oil. Place chicken on top. In a bowl, mix tomatoes, wine, paste, and spices. Pour over chicken. Set the crock pot on low, for 8 hours. High for 6 hours. Boil linguine in salt water. Spoon on plate first top with chicken and vegetables, add cheese and serve.