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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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