1. Heat oil over moderate-high heat until hot but not smoking, and brown chicken. 2. Transfer chicken as it is browned to a bowl. 3. Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden. 4. Add garlic and cook 1 minute. 5. Add tomatoes, wine and chicken. 6. Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance). 7. Cook fusilli until al dente. 8. In a large bowl, toss it with chicken and garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
