red wine, dry burgundy
plain spaghetti sauce
olive oil or vegetable oil
mushrooms - you can use less if you desire
1Strip chicken of skin. And cut up into pieces.
2Put chicken into skillet, pour in wine and cover with lid. Cook over med heat. While chicken is poaching prepare sauce.
3Melt butter with oil in a good sized pot. Add minced garlic and chopped onions and saute.
4Add sauce, Italian seasoning and mushrooms and simmer.
5Once chicken is finished (no longer pink at the bone), strip meat from bones and shred. Add to sauce and continue to simmer.
6Cook pasta according to package directions - al dente. Drain and add to sauce.
7Add whatever wine is left from poaching. While having a glass of wine let simmer another 10 - 15 minutes
8Place into serving bowl and sprinkle cheese and chopped parsley over the top. Put a bowl of the cheese on the table so your family/guests can add more.
Originally Posted: Sun, Apr 15, 2012