Chicken Cacciatore Linguine - cooking recipe

Ingredients

4 chicken breasts, trimmed
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 (7 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup red wine (to taste)
1 (4 ounce) can mushroom stems and pieces
2 tablespoons snipped fresh parsley
1 teaspoon sugar
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon oregano
hot cooked linguine, for 6

Preparation

Cut chicken breasts into 3-4 large chunks or strips each. In a large pot, heat oil and brown chicken for 2-3 minutes. Add onion and garlic and brown 1-2 more minutes.
Meanwhile, in a medium bowl, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushorooms, parsley, sugar, salt, rosemary, thyme, oregano and pepper. Pour mixture over chicken. Bring to boiling, reduce heat. Simmer for 35-40 minutes or til chicken is tender. Stir in additional wine during cooking if needed.
Serve over hot liguine.