This is defiantly one of my favorites. I sometimes add 2 cans of chicken stock to make more liquid while cooking. I then add two tablespoons of cornstarch to ¼ cup of water, mix well and add to the chicken mixture for a thickening, the last 5 minutes of cooking. I like a gravy sauce for the pasta.
2 Tb olive oil
2 Tb butter
4 boneless skinless chicken breasts, sliced into 1 ½ inch to 2” wide strips. If breasts are partially frozen they will slice better.
3 Tb flour
½ cup red onion, finely chopped
4-6 sliced and separated red onion slices
¼ cup julienne cut, gold or red bell pepper
3 cloves garlic, minced
½ sliced mushrooms
¾ cup white wine
1 14 oz can of chicken broth
¼ cup tomato sauce
2 Tb celery, chopped
1 small can about ¼ to ½ cup, whole, pitted black olives
pinch of crushed red pepper
salt and pepper to taste
Pasta of your choice prepared according to package directions
Heat oil in non-stick skillet over medium-high heat.
Toss chicken strips in flour and season with a little salt and pepper. Quickly brown strips in hot oil, be sure to not cook chicken all the way through, just lightly brown the chicken strips and remove from hot oil.
Stir in butter, chopped onions and garlic into the skillet, and cook until just tender, not browned.
Stir in white wine, tomato sauce, and 14 oz can of chicken broth. Add chicken strips, celery, and bell pepper. Cook for about 12-15 minutes or until the chicken is almost, but not completely done.
Add more chicken stock or a little water if necessary. You will want at least 1 cup of sauce when cooking is done.
Add mushrooms, sliced red onion, olives to skillet mixture, and cook for 5 minutes or until mushrooms are just tender, be sure to not over cook. Turn off skillet heat.
Add a pinch of crushed red pepper and stir well.
Test taste for salt and pepper, add if needed.
Cover and let chicken set for 5 minutes.
Serve warm over pasta of your choice.