Linguine With Herbed Chicken and Bell Pepper Sauce

• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 12 carrots, peeled & finely chopped
• 1 12 celery ribs, finely chopped
• 1 12 ld. boneless chicken breasts, chopped
• 1 large green pepper, cut into 1-inch squares
• 1 large red pepper, cut into 1-inch squares
• 12 teaspoon ground sage
• 12 teaspoon dried oregano, crumbled
• 12 teaspoon dried basil, crumbled
• salt & pepper
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 2 12 cups chicken broth
• 12 cup whipping cream
• 1 lb linguine, freshly cooked

1. Melt butter with oil in heavy, large skillet over medium-high heat.
2. Add carrots, celery and parsley and saute until vegetables begin to soften, about 3 minutes.
3. Add chicken and cook until springy to the touch, stirring frequently, about 5 minutes.
4. Transfer chicken to platter using slotted spoons; leave vegetables in skillet.
5. Add green and red peppers to skillet and cook until beginning to soften, about 2 minutes.
6. Add sage, oregano, and basil.
7. Season with salt & pepper.
8. Add broth and bring to a boil.
9. Mix in tomato sauce and paste.
10. Bring to a boil, stirring occasionaly, about 45 minutes.
11. Add cream and chicken to sauce and stir until heated through.
12. Spoon over linguine and serve immediately.

butter, olive oil, carrots, celery, chicken breasts, green pepper, red pepper, ground sage, oregano, basil, salt, tomato sauce, tomato paste, chicken broth, whipping cream, linguine

Taken from www.food.com/recipe/linguine-with-herbed-chicken-and-bell-pepper-sauce-252865 (may not work)