This dish has an Italian flavor: golden chicken with mushrooms and a thick tomato and red wine sauce that goes well with durum wheat spaghetti. This is a hearty, tasty, aromatic lunch in minutes.
It is necessary
- - 4 chicken thighs (fillet);
- - 300 g of mushrooms (you can use oyster mushrooms or champignons);
- - 150 g bacon;
- - 1 red bell pepper;
- - 8 pcs. olives;
- - 600 g of tomatoes in their own juice;
- - 100 ml of red wine;
- - 40 g of parmesan;
- - 1 chili pepper pod;
- - 2 anchovies;
- - 2 cloves of garlic;
- - a bunch of basil;
- - olive oil;
- - rosemary, salt, pepper.
Instructions
Step 1
Cut the chicken fillet into strips about 1 cm thick and then into cubes. Fry the fillets in olive oil for 2-3 minutes.
Step 2
Cut the mushrooms into quarters and add to the chicken skillet. Stir in with a pinch of salt, pepper, and a little rosemary and a couple of anchovies.
Step 3
Finely chop the bell peppers or chop with a blender, cut the bacon into thin strips and add to the sauce. Chop the olives or put them whole. Let the sauce simmer for a couple of minutes.
Step 4
Then squeeze the garlic into the sauce and add the chopped chili peppers. After that, pour in red wine and tomatoes chopped in a blender in their own juice (if there is no blender, you can rub the tomatoes through a sieve) and leave the sauce to simmer for 5-7 minutes.
Step 5
Cook the spaghetti in salted water according to package directions.
Step 6
Place ready-made spaghetti on a large platter and pour over the sauce. Top with grated Parmesan and coarsely chopped basil. Mix everything well.
