Chicken Puttanesca Recipe

• 12 ounce skinless, boneless chicken thighs or possibly breast halves
• 1 x 14-1/2-oz can tomatoes, cut up
• 1/4 c. dry red wine or possibly chicken broth
• 2 Tbsp. tomato paste
• 2 Tbsp. balsamic vinegar or possibly red wine vinegar
• 1 Tbsp. cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp. veg. oil
• 2 clv garlic, chopped
• 8 ounce fresh medium mushrooms, quartered (about 3 c.)
• 1 sm onion, minced (1/3 c.)
• 12 x pitted ripe olives, halved
• 3 x anchovy fillets, cut into 1/2-inch pcs (optional)
• 3 Tbsp. snipped parsley
• 8 ounce spaghetti or possibly other pasta, cooked and liquid removed Parsley sprigs (optional)

Directions