Hearty Chicken and Mushrooms with Tomato Sauce

I made this dish for for lunch yesterday.  It was very good; really more than we should have eaten!  This was a great alternative to my usual spaghetti dishes.   I really enjoyed the fresh mushrooms and the green pepper. I’ve come to learn that marjoram always works well with tomato dishes; it used to be one of my underused spices but I find it making its way into more and more dishes all the time.

Chicken and Mushrooms with Tomato Sauce

  • 1 large boneless chicken breast 6 o.z. fresh mushrooms ~ cut into sliced or chunks
  • 1/4 cup onion ~ sliced
  • 1 Tbs olive oil
  • 1/4 cup green pepper ~ diced
  • 1 jalapeno ~ diced 1 clove garlic ~ minced
  • 2/3 cup diced tomato
  • 1/4 tsp marjoram salt and pepper to taste
  • 2 – 3 o.z. angel hair pasta ~ cooked according to package directions
  • 2 – 3 o.z. goat cheese or mozzarella if desired

In large skillet heat oil; add mushrooms and onion.  Cook about 5 minutes.  Meanwhile cut chicken breast into small pieces.  Add green pepper, jalapeno, garlic, and chicken to mushrooms and cook for an additional 7 – 10 minutes or until chicken is cooked through. Stir in diced tomato season with marjoram, salt and pepper.  Serve over cooked pasta; sprinkle with cheese and broil for 2 – 3 minutes if desired.

Enjoy ~ Kimberly

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