Prep 10 mins
Cook 45 mins
This dish is a nice change from spaghetti with marinara and/or meatballs. I've made it with both chicken and shrimp, and get rave reviews every time from family and company alike. Serve with a salad and crusty bread to soak up the sauce and dinner is served!
- 1 lb spaghetti, cooked and drained
- 4 skinless chicken breasts
- 1⁄4 cup flour
- 1⁄4 cup olive oil
- 1 cup diced onion (frozen is fine)
- 1 garlic clove, crushed (jarred crushed garlic is fine)
- 1⁄2 lb fresh mushrooms, cleaned and sliced
- 1⁄2 cup pine nuts (optional)
- 1 -2 cup wine, see cook's notes below (white or blush)
- 1⁄2 cup pitted medium black olives
- 1⁄3 cup capers
- 1 (1 lb) canpeeled tomatoes, drained & cut up
- 1 teaspoon lemon juice
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon sage
- Cook and drain spaghetti according to package directions (12 minutes is usually perfect).
- Coat chicken with flour. Brown in olive oil in a skillet.
- Remove chicken and set aside.
- In same skillet, saute onion and garlic until golden.
- Add mushrooms and cook 2 minutes.
- Add wine and cook 10 minutes.
- Add remaining ingredients, including chicken.
- Cover and simmer 30 minutes. (Note: At this stage, I like to break the chicken apart into bite-sized pieces).
- Serve over cooked spaghetti.
- COOK'S NOTES: The alcohol from the wine is removed during the cooking process, but chicken broth may be substituted for the wine if desired. Or, a combination of both may be used. If a saucier dish is desired, more of either the wine or the broth, or both, may be added before covering and simmering at the end.