INGREDIENTS:

1 whole Frying Chicken or                         1 Onion, diced

1 pkg. “Best of the Fryer”                         ½ lb. sliced Brown Italian Mushrooms

2 tsps. Salt                                             1 tsp. Oregano

1 tsp. Pepper                                          6 Fresh Tomatoes or 1 # 10 can diced

1 Tbsp. Paprika                                          Tomatoes

Olive Oil                                                 1 – 6 oz. can Tomato Paste

2 cloves Garlic, crushed                           ½ bunch fresh Basil, snipped or

minced

¾  lb. Linguini

DIRECTIONS:

 

1. Cut the Chicken up into 10 pieces.
2. Lightly sprinkle the Chicken parts with Salt, Pepper and Paprika.
3. Thinly cover the bottom of a sauté pan with the Olive Oil and begin heating over medium-high heat.
4. Sauté the Garlic, Onion and Mushrooms until they become soft; add the Chicken pieces and cook until they start browning; turn and cook the other side.  Remove the Chicken pieces to a platter.
5. Wash, core and dice the Tomatoes;  add to the pan along with the Oregano.  If the Vegetable mixture appears too thin, add the Tomato Paste. Rinse out the Tomato Paste can with a little water and add to the pan.  Cook and stir until well blended.
6. Return the Chicken to the pan;  spoon some of the sauce over the Chicken.  Cover and simmer for 30 minutes or until the Chicken is completely cooked.  Add the fresh Basil during the last 5 minutes of cooking.
7. Taste and adjust seasonings if necessary.
8. While the Chicken is cooking, cook the Pasta in salted, boiling water;  check the package for cooking time.
9. Serve while hot over the cooked Linguini and with a green vegetable.

 

Yield – 6 Servings