Ingredients
- 2 boneless chicken breasts (about one pound) cut to bite-sized pieces
- 2 tablespoon chopped garlic (more or less to taste)
- 1 tablespoon medium onion, chopped
- 1/2 tablespoon - 1 teaspoon of dried oregano
- 1/2 tablespoon - 1 teaspoon of dried thyme
- 1/4 teaspoon red hot pepper flakes (more or less to taste)
- 1 tablespoon tomato paste
- 1 cup sliced mushrooms
- 1/4 cup dry red wine
Preparation
Baking Directions:
In a room-temperature pan, add olive oil, onion and half the garlic.
Start to sauté on medium heat.
When it starts to sauté, add a sprinkle of oregano, thyme, salt and pepper and the red pepper flakes.
After a few minutes, add chicken, another sprinkle of oregano and thyme.
Cook until lightly browned.
Add tomato paste and stir for a minute or so.
Add can of tomatoes and the mushrooms.
Sprinkle with oregano, thyme, salt and pepper.
Stir and cook for 10 minutes.
Add honey, the remaining garlic and wine.
Cook another 10 minutes.
When pasta is cooked, add a hefty spoonful (1/4 cup) of pasta water to the sauce.
Right before serving, add fresh basil and shaved Parmesan cheese over the top.
Serve with a glass of homemade Chianti.
Tips:
This dish can cook longer if you want.
If you simmer it for a few hours you should remove the chicken after it is cooked and add it later.
You will also have to add some water if the sauce gets too thick.
