Chicken Cacciatore Linguine

Guests are always impressed by this recipe! Adapted from a Better Homes and Gardens recipe for Chicken Cacciatore that used a whole chicken, cut up, and simmered in sauce. I decided to debone the chicken before cooking instead of after.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  chicken breasts, trimmed
• 2  tablespoons olive oil
• 1  medium onion, diced
• 2  garlic cloves, minced
• 1 (7 1/2ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1  cup red wine (to taste)
• 1 (4 ounce) can mushroom stems and pieces
• 2  tablespoons  snipped fresh parsley
• 1  teaspoon sugar
• 1⁄8 teaspoon black pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon oregano
•  hot cooked linguine, for 6

Directions

1. Cut chicken breasts into 3-4 large chunks or strips each. In a large pot, heat oil and brown chicken for 2-3 minutes. Add onion and garlic and brown 1-2 more minutes.
2. Meanwhile, in a medium bowl, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushorooms, parsley, sugar, salt, rosemary, thyme, oregano and pepper. Pour mixture over chicken. Bring to boiling, reduce heat. Simmer for 35-40 minutes or til chicken is tender. Stir in additional wine during cooking if needed.
3. Serve over hot liguine.