| 2 to 2 1/2 lbs. chicken breasts, thighs and legs. |
| 1/2 c. chopped onion |
| 2 cloves minced garlic |
| 1 tbsp. cooking oil |
| 1 c. sliced mushrooms |
| 1 - 8 oz. can tomato sauce |
| 1-7 1/2 oz. can whole tomatoes, cut up |
| 1/2 c. dry white wine |
| 1/2 c. chicken broth |
| 1 1/2 tsp. dried basil, crumbled |
| 1 bay leaf |
| 4 tsp. cornstarch |
| 2 c. hot cooked fettuccini |
| Cook chicken, onion and garlic in cooking oil until chicken is slightly brown. Drain off liquids. Stir in mushrooms, tomato sauce, tomatoes, wine, broth, bay leaf, 1/4 tsp. salt and 1/4 tsp. pepper. Pour over chicken. Bring to boil, reduce heat and simmer for 30 minutes. Move chicken to plate. Skim fat from tomato mixture. Combine cornstarch with 2 tbsp. cold water. Stir into tomato mixture. Cook until bubbling. Serve over chicken and fettuccini. |