Fusilli with Chicken
| 1 | lb | Fusilli Pasta | |
| 1 | Tbsp | Olive Oil | |
| 1/2 | cup | Red Wine | Dry |
| 3 1/2 | lb | Chicken | Skinless, cut in serving pieces. |
| 2 | ea | Anchovy Fillets | Rinsed, dried and mashed to paste. |
| 1 | ea | Onion | Chopped fine |
| 1 | tbsp | Oregano | |
| 1/2 | lb | Mushrooms | Sliced thin |
| 2 | cloves | Garlic | Minced |
| 1/2 | cup | Parley | Fresh, chopped fine |
| 1 | can | Tomatoes | Chopped, including juice (28 oz/780g) |
Heat the oil over moderately high heat and brown the chicken, in batches, transferring it to a bowl. Sauté the onion, garlic and mushrooms over moderate heat, stirring occasionally, until the onion is golden. Add the tomatoes with the juice, wine, chicken and any juices that have accumulated in the bowl, the anchovy paste, and oregano and simmer the mixture, covered, stirring occasionally, for 30 to 35 minutes, or until the chicken is tender. Cook the fusilli for 10 to 12 minutes (al dente), drain well, and toss with the chicken mixture. Sprinkle with the parsley and serve.