Mediterranean Chicken Fettuccine

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 cup dry red wine or chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 8 ounces uncooked fettuccine
• 1 cup (4 ounces) crumbled feta cheese
• 1/4 cup sliced pimiento-stuffed olives

1. In a
2. , brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally.
3. Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.

chicken, olive oil, onion, celery, garlic, tomatoes, red wine, oregano, basil, sugar, pepper, salt, bay leaves, fettuccine, feta cheese, olives

Taken from www.tasteofhome.com/recipes/mediterranean-chicken-fettuccine/ (may not work)