Ingredients
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4 (6 ounce) boneless skinless chicken breasts
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1/2 cup water
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1 cup dry white wine
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1 (14 ounce) can diced tomatoes, drained
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1/2 cup extra virgin olive oil
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1 (6 ounce) can sliced mushrooms
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1 cup finely chopped white onion
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1/2 teaspoon oregano
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1/2 teaspoon thyme
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1/2 teaspoon rosemary
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1/2 teaspoon basil
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1 bay leaf
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2 cloves crushed garlic or 2 cloves minced garlic
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1 lb linguine or 1 lb other pastas
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salt and pepper
Instructions
- Cut chicken breasts into bite-sized pieces.
- Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
- Cook until onion is tender.
- Add tomatoes, wine, salt and pepper to taste.
- Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
- Drain pasta al dente,place into serving dish and toss with olive oil.
- Pour chicken mixture over pasta.
- Serve with fresh salad and garlic toast.
- I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.