Ingredients
- 12 ounces boneless skinless chicken breast (boneless, cut up)
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon oil (vegetable)
- 8 ounces sliced mushrooms
- 8 ounces yellow onion, cut up (1 large onion)
- 4 ounces green bell pepper, minced (optional)
- 4 ounces sliced celery (= ½ cup)
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup dry white wine (optional)
- 1 to 2 bay leaves
- 1 can (6 ounce) tomato paste
- 1/2 teaspoon oregano, crushed
- 1 clove garlic, minced
- Rosemary, pinch of
- Basil, pinch of
- Celery salt, pinch of
- 3/4 cup chicken stock (bouillon, if canned mushrooms are not used)
- 20 ounces cooked spaghetti pasta (boiled thin spaghetti or angel hair pasta)
How to Make
-
Step 1: Sprinkle salt, pepper, and oregano over chicken.
-
Step 2: Heat oil in skillet, add chicken, brown well on all sides.
-
Step 3: Add onion and brown.
-
Step 4: If using canned mushrooms, drain and set aside, but save the liquid and add enough water to it to make 3/4 cup. Otherwise, use 3/4 cup chicken bouillon.
-
Step 5: To this liquid, add the celery, (optional) green pepper, herbs, tomato paste, and garlic.
-
Step 6: Pour this mixture over the chicken, cover and cook over low heat 30 minutes.
-
Step 7: Add the mushrooms and cook 15-30 minutes longer.
-
Step 8: During the last 8 minutes, sprinkle the chicken pieces with Parmesan and cook covered for the remaining 8 minutes.
-
Step 9: Serve over boiled pasta.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.