Chicken Sylvia with Fettucine
2 tablespoon olive oil
2 pounds boneless, skinless chicken (breast, thighs or a combination) cut in bite size strips
2 large cloves garlic, minced or pressed
1 rib celery, very thinly sliced
1/4 cup diced green pepper
1 28 ounce can whole tomatoes (Roma preferred)
1/4 cup minced fresh basil
1/2 cup coarsely chopped olives (green or black, the kind you get a good Italian deli)
2 tablespoons tomato paste
1 anchovy, mashed
1 pound hot, cooked fettuccine or tagliatelle
Freshly grated Parmesan cheese to taste
In large skillet, heat olive oil and brown chicken over medium high heat. Add garlic, celery and green pepper and cook for five minutes.
Crush or chop tomatoes and add to pan. Add basil, olives, tomato paste and anchovy. Turn heat to low and cook for 20 minutes, stirring occasionally, until sauce is thickened. Stir into noodles. Top with grated Parmesan to your liking.
Note: I usually crush the tomatoes with my hands although if you are very fastidious you can cut them up with a knife. I find squeezing them makes them just the right consistency. The amount of Parmesan cheese varies from one tablespoon for some people to one-quarter cup for others, just depends on how much you like.