Chicken and 4 Pepper Tomato Sauce over Linguine – Success!
Well, we had another pressure cooker success tonight. The hubby did the cooking, and frankly I was a little miffed that we were using the cast iron griddle on the stove and the whole house got rather smokey, yet the smoke alarms did NOT go off! What the heck! Maybe it could somehow tell that it wasn’t really me! 😉
I happened to have chicken and peppers, so the hubby whipped up something fresh and homemade using ingredients we had on hand. It turned out really well. (He’s so good at that!) It makes a lot of sauce, so I think what we’ll do with the leftovers is cook some penne pasta and mix the 2 together and bake it for a yummy baked pasta dish.
Chicken and 4 Pepper Tomato Sauce over Linguine
2 boneless chicken breasts
2 28 oz jars of your favorite tomato sauce (We like Newman’s Own)
1 14.5 oz can of whole tomatoes, drained
1 14.5 oz can diced tomatoes, drained
small can of tomato sauce
1 small can of chopped black olives
1 each green, red, orange and yellow pepper, diced
1 box Linguine pasta
Shredded/grated parm/romano cheese blend, optional
Season the chicken with the cajun seasoning. Coat a cast iron grilling pan and sear the chicken. (Butterfly the breasts to help with the time on this.) It should not be fully cooked. Cut the chicken into bite-sized pieces.
Add all of the remaining ingredients (except for the pasta) to the bowl. Cook at high pressure for 40-45 min. Prepare pasta according to package directions. Serve pasta with the sauce, and add cheese on top if desired. (To help keep the pasta from sticking together, add a little of the sauce to the drained pasta.)