CHICKEN A LA ROMA

CHICKEN A LA ROMA image

Number Of Ingredients 17

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1/2 lb. sliced fresh mushrooms
3/4 cup thinly sliced green onion
2 cloves garlic, minced
2 tablespoons olive oil
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 (2¼-oz.) can sliced ripe olives, drained
1/2 cup dry white wine
1 tablespoon instant chicken bouillon granules
2 teaspoons parsley flakes
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon garlic pepper
2 to 21/2 lbs. chicken pieces
1 (6-oz.) jar marinated artichoke hearts, drained
Angel hair pasta
Grated Parmesan cheese

Steps:

Cook mushrooms, onion and garlic in olive oil until tender; drain. Combine tomato sauce, tomato paste, olives, wine, bouillon, parsley flakes, basil, oregano and garlic pepper; blend well. Stir in mushroom mixture. Place chicken in a 21/2-quart oval casserole. Pour tomato sauce over chicken. Arrange artichokes around chicken pieces; cover. Place dish on turntable or, if using the Advantium 120, on the black metal tray. Cook using the appropriate settings below or until done. Sprinkle with cheese. Makes 4 to 6 servings