“This dish is a nice change from spaghetti with marinara and/or meatballs. I've made it with both chicken and shrimp, and get rave reviews every time from family and company alike. Serve with a salad and crusty bread to soak up the sauce and dinner is served!”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and drain spaghetti according to package directions (12 minutes is usually perfect).
  2. Coat chicken with flour. Brown in olive oil in a skillet.
  3. Remove chicken and set aside.
  4. In same skillet, saute onion and garlic until golden.
  5. Add mushrooms and cook 2 minutes.
  6. Add wine and cook 10 minutes.
  7. Add remaining ingredients, including chicken.
  8. Cover and simmer 30 minutes. (Note: At this stage, I like to break the chicken apart into bite-sized pieces).
  9. Serve over cooked spaghetti.
  10. COOK'S NOTES: The alcohol from the wine is removed during the cooking process, but chicken broth may be substituted for the wine if desired. Or, a combination of both may be used. If a saucier dish is desired, more of either the wine or the broth, or both, may be added before covering and simmering at the end.

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