| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Pasta, Poultry | 4 | servings |
INGREDIENTS
| 1 | 3 pound broiler chicken; cut-up & skinned | |
| 1/4 | c | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | md | Green peppers; chopped |
| 1 | tb | Garlic; minced |
| 1/2 | c | Parsley; minced |
| 1 | cn | Tomatoes; stewed (chunky |
| ; pasta style) | ||
| 1 | Cap olives; small, black, | |
| ; pitted, drained | ||
| 1 | lb | Mushroom caps; small, stems |
| ; removed | ||
| 1 | ts | Rosemary; fresh, leaves only |
| 1/2 | c | Basil; fresh, packed, |
| ; coarsely chopped | ||
| 1 | ts | Salt; or to taste |
| 1/4 | ts | Black pepper; coarsely ground |
| 1/2 | ts | Sugar |
| 1 | lb | Pasta of choice; cooked as directed |
| Basil sprigs for garnish | ||
| Cherry tomatoes for garnish |
INSTRUCTIONS
Heat oil in a large frypan with a tight fitting lid (or a WOK). Add chicken breast halves, thighs, legs, and wings (end joint removed). Cook, over medium heat, turning, until lightly browned. Remove chicken pieces and set aside, keeping warm. Add onion, peppers, and garlic to skillet and cook, stirring frequently, for about 3 minutes, or until onions and softened. Add half the parsley, canned tomatoes, 1 cup of the olives, mushrooms, and half the basil. Cook for 10 minutes, stirring frequent ly. Stir in the sugar and remaining basil. Arrange Chicken pieces atop the sauce; sprinkle with the salt, pepper, and rosemary. Cover tightly, and cook over medium-low heat for 30 minutes, or until chicken is very tender. Remove cores of the cherry tomatoes and insert the remaining black olives for garnish. Meanwhile, cook pasta according directions on package; drain. Remove chicken pieces from sauce, Toss pasta and sauce together. Turn onto a serving dish. Arrange chicken pieces atop pasta. Garnish with asil sprigs and olive stuffed cherry tomatoes. Serving Ideas : Serve with a loaf of crusty French bread Recipe by: Charles Converted by MM_Buster v2.0l.
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