Crock Pot Italian Chicken Portabello Over Linguine

A perfect dish when your in a hurry for work, all in one pot, leave it all day and come home to a delicious " Chicken, Portabello, with a Wine Sauce over Linguine." Your family will love this one!~

The chicken will melt in your mouth and is extremely full of flavor and tender.

 Hearts of Romaine Salad goes very well with this dish, with garlic bread.

Before serving boil the pasta in salt water to package instructions

Make sure you have sprayed the crock pot so nothing sticks.

I always buy fresh plum tomatoes for sauce, and use the vine beef steak for salads, however you can use either one if you can't find the plum tomatoes in season, or canned.

The spices will blend perfectly in a simmering crock pot and just the right flavors to the chicken.

Crock Pot  Italian Chicken Portabello Over 

Linguine cooked to package instructions

4 Chicken Breasts cut in half  to make eight pieces leaving thick

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 cup of white wine  (you can use all chicken broth or water)
1/2 cup chicken broth

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

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 before serving. Spoon pasta on plate first top with chicken and vegetables, add cheese and serve.

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