This dish has an Italian hue: a golden chicken with mushrooms and a thick sauce of tomatoes and red wine, which goes well with spaghetti made from durum wheat. This is a hearty, tasty, fragrant dinner in minutes.
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You will need
- - 4 chicken thighs (fillet);
- - 300 g of mushrooms (you can use oyster mushrooms or champignons);
- - 150 g of bacon;
- - 1 Bulgarian red pepper;
- - 8 pcs. olives;
- - 600 g of tomatoes in their own juice;
- - 100 ml of red wine;
- - 40 g of parmesan;
- - 1 pod of chili pepper;
- - 2 anchovies;
- - 2 cloves of garlic;
- - a bunch of basil;
- - olive oil;
- - rosemary, salt, pepper.
Instruction manual
1
Cut the chicken fillet into strips about 1 cm thick, and then into cubes. Sauté the fillet in olive oil for 2-3 minutes.
2
Cut the mushrooms into quarters and add to the pan with chicken. Stir, adding a pinch of salt, pepper, as well as a little rosemary and a couple of anchovies.
3
Finely chop the bell pepper or chop it with a blender, cut the bacon into thin strips and add to the sauce. Grind the olives or put them whole. Leave the sauce to evaporate for a couple of minutes.
4
Then squeeze the garlic into the sauce and put the chopped chilli. After that, pour red wine and tomatoes crushed in a blender in their own juice (if there is no blender, you can wipe the tomatoes through a sieve) and let the sauce stew for 5-7 minutes.
5
Cook spaghetti in salted water as directed on the package.
6
Put ready-made spaghetti on a large dish and pour the sauce. Sprinkle grated parmesan and coarsely chopped basil on top of the dish. Mix well.