A warm comfort dish. Chicken in a rich tomato, mushroom, bell pepper sauce that is served over pasta.
1 whole chicken cup up or 5-6 chicken breast cut into small pieces
1 medium onion
1 teaspoon black pepper
1 large can tomato sauce
2 medium caned diced tomatoes
1 small can mushrooms
2 green bell peppers
1 can unmarinated artichoke hearts, chopped
6 tablespoons olive oil
2 cloves garlic
1 lb. spaghetti or fusilli works well
1 tablespoon of salt
1/2 teaspoon oregano
2 pinches of sugar
Heat olive oil and place chicken in fry pan. Cook about 30 minutes. Slice your onions and green peppers julienne style, then add garlic, and other spices. Stir in your tomatoes, cover and simmer for 1 hour. Serve over boiled spaghetti or rice. It also comes good with diced potatoes in it. Watch for small bones if you use a cut up chicken.
This recipe comes from my Authentic Italian Cooking Costa's Deli Cookbook. A great cookbook. This is also one of our favorite warm and cozy foods.