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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 1/4 pounds boneless, skinless chicken breasts (3 pieces) or boneless, skinless chicken thighs, if you prefer dark meat
• Salt and freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 portobello mushroom caps, halved crosswise and thinly sliced
• 4 cloves garlic, crushed and minced
• 1/2 cup beef broth or stock
• 1 can crushed tomatoes (28 ounces)
• A handful of flat leaf parsley, chopped
• 1 pound egg ribbons or egg fettuccine, cooked to al dente
• Crusty bread and grated Parmigiano Reggiano or Romano cheese, for passing

Description

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