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Ingredients

• 12 ounces  skinless, boneless chicken thighs or breast halves
• 1 14-1/2-ounce  can tomatoes, cut up
• 1/4 cup  dry red wine or chicken broth
• 2 tablespoons  tomato paste
• 2 tablespoons  balsamic vinegar or red wine vinegar
• 1 tablespoon  cornstarch
• 1/2 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 tablespoon  cooking oil
• 2   cloves garlic, minced
• 8 ounces  fresh medium mushrooms, quartered (about 3 cups)
• 1   small onion, chopped (1/3 cup)
• 12   pitted ripe olives, halved
• 3   anchovy fillets, cut into 1/2-inch pieces (optional)
• 3 tablespoons  snipped parsley
• 8 ounces  spaghetti or other pasta, cooked and drained
•   Parsley sprigs (optional)

Description

This Classic Italian Recipe With Its Spicy Sauce Adapts Readily To Stir-frying In A Wok.

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