Italian Chicken

• 1 cut up chicken or your favorite chicken parts (wings, breasts, etc.)
• olive oil
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 2 cloves garlic, crushed
• 2 (8 oz.) cans Italian peeled tomatoes
• 4 c. chicken broth
• 1/2 c. Chianti
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. garlic
• 2 Tbsp. Italian bread crumbs
• 12 sliced black olives
• 1 box rigatoni
• 3 Tbsp. fresh parsley

1. Saute chicken in olive oil until browned.
2. After browned, remove from pan.
3. In the same pan with the oil, saute onion, celery and garlic for 5 minutes.
4. Add tomatoes with juice, chicken broth, wine, seasonings and the cooked chicken.
5. Simmer, covered, for 25 minutes.
6. In this time, cook the pasta.
7. When done, drain and add butter and parsley.
8. The last 5 minutes of the chicken, add bread crumbs and olives.

chicken, olive oil, onion, celery, garlic, tomatoes, chicken broth, chianti, salt, pepper, oregano, basil, garlic, italian bread crumbs, black olives, rigatoni, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250010 (may not work)