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!
- 453.59 g spaghetti, cooked and drained
- 4 skinless chicken breasts
- 59.14 ml flour
- 59.14 ml olive oil
- 236.59 ml diced onion (frozen is fine)
- 1 garlic clove, crushed (jarred crushed garlic is fine)
- 226.79 g fresh mushrooms, cleaned and sliced
- 118.29 ml pine nuts (optional)
- 236.59-473.18 ml wine, see cook's notes below (white or blush)
- 118.29 ml pitted medium black olives
- 78.07 ml capers
- 453.59 g canpeeled tomatoes, drained & cut up
- 4.92 ml lemon juice
- 0.59 ml pepper
- 0.59 ml basil
- 0.59 ml oregano
- 0.59 ml 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.