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Linguine Fini Cacciatore




Source of Recipe


Anthony's


List of Ingredients




8 oz Anthony's Linguine
1/2 lb white mushrooms, thinly sliced
1/4 lb fresh shiitake mushrooms
1 large onion, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
2 oz canadian bacon, finely chopped
2 tablespoon garlic, minced
3 cups canned crushed tomatoes
3 tablespoon brandy
3 tablespoon fresh parsley, chopped
3 tablespoon olive oil
8 oz boneless, skinless chicken breasts, cut into 1/2 inch chunks
salt and black pepper to taste

Recipe



Cook and drain pasta according to the package directions. Heat a large skillet. Add olive oil and bacon, cook until lightly browned. Remove the bacon from the pan and save for later. Add chicken, stirring frequently until golden brown. Remove chicken from pan and save for later. In the same skillet, add onions, garlic and mushrooms. Cook for two minutes. Add the brandy and increase heat until the liquid has evaporated. Add tomatoes and spices and simmer for five minutes. Add bacon and chicken back in and cook for two more minutes. Put the hot, drained pasta into a large bowl. Add the chicken dish and toss and serve. Garnish with the chopped parsley.