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Serves | Prep Time | Cook Time

Why I Love This Recipe

I don't like the heavy sauce used in restaurants. This is a lighter version that I created. I have a heart specialist in Toronto who requested the recipe and cooks it often.

Ingredients You'll Need

1 cut up fryer (or chicken pieces to equal the same amount of chicken)
1/4 cup vegetable shortening or oil
1 cup chopped onion
1 cup chopped green pepper
2 chopped garlic cloves
Other vegetables, e.g. mushrooms, if desired
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
1 28 oz. can tomatoes (can be whole or chopped)
1/4 cup red wine
1 tbsp. flour
10 oz. water
2 lb. package seashell pasta


Fry chicken in a large fry pan in the shortening or oil until browned. Chicken does not need to be totally done. Remove chicken from pan to a plate. In the same pan add the chopped onion, peppers and garlic (and other vegetables, e.g. mushrooms, if used). Cook on medium heat for about 5 minutes. Add the salt, pepper, basil, oregano and tomato. Simmer for about 10 minutes. Add chicken and cover with a lid. (Can be simmered for about 30 minutes with no problem but stir occasionally as the sauce under the chicken will dry out and scorch.)

Cook the pasta in the required amount of boiling salted water. About 5 minutes before pasta is ready to drain, combine the flour and water (stir or shake so that there are no lumps). Remove chicken from sauce. Pour the wine into the sauce and stir. Pour in the flour/water mix. Stir the sauce constantly for about 5 minutes to thicken. Drain pasta. Place in a large container and pour the sauce over the pasta and top with the chicken pieces.

A full bag of pasta will serve between 5 and 8 people generously. For two people I make the same amount of sauce but use half a package of pasta, but you can make extra and refrigerate it to eat as leftovers. The sauce can be refrigerated or frozen. We get two meals out of my half package

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