- from chicken recipe
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken
breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp.
1 tbsp. chopped fresh sage or 1/2
tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms
until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add
tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat;
cover and simmer 25 minutes. Add chicken, basil and sage. Cook, uncovered,
15 minutes more or until chicken is done and sauce is lightly thickened.
Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
Yield: 4 servings.