2 whole broiler fryer chicken breasts halved, skinned
1/4 tsp. paprika
2 tbsp. olive oil
1/2 lb. mushrooms, sliced
1 sm. onion, cut in eighths
2 cloves garlic, minced
1 can (14 1/2 oz.) low sodium tomatoes
1 pkg. (8 oz.) linguini, cooked according to pkg. directions
1 c. frozen peas
12 lg. frozen cooked, shelled shrimp
1/2 tsp. salt
1/4 tsp. crushed red pepper
2 tbsp. chopped parsley

Sprinkle chicken with paprika. In a fry pan cook chicken on medium high about 10 minutes or until browned on all sides. Remove chicken; set aside.

To drippings in same pan add mushrooms, onion and garlic. Cook, stirring, about 4 minutes or until vegetables are tender. Stir in tomatoes, salt, red pepper.

In a large casserole, place cooked linguini. Add tomato mixture, peas and shrimp; stir to mix. Arrange chicken over pasta mixture; cover and bake at 350 degrees about 45 minutes or until chicken is fork tender. Sprinkle parsley over chicken and pasta. Makes 4 servings.