Chicken Puttanesca

. 12 ounces skinless, boneless chicken thighs or breast halves
. 1 14-1/2-ounce can tomatoes, cut up
. 1/4 cup dry red wine or chicken broth
. 2 tablespoons tomato paste
. 2 tablespoons balsamic vinegar or red wine vinegar
. 1 tablespoon cornstarch
. 1/2 teaspoon salt
. 1/4 teaspoon pepper
. 1 tablespoon cooking oil
. 2 cloves garlic, minced
. 8 ounces fresh medium mushrooms, quartered (about 3 cups)
. 1 small onion, chopped (1/3 cup)
. 12 pitted ripe olives, halved
. 3 anchovy fillets, cut into 1/2-inch pieces (optional)
. 3 tablespoons snipped parsley
. 8 ounces spaghetti or other pasta, cooked and drained
. Parsley sprigs (optional)

1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.

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