2 tablespoons olive oil
6 skinless, boneless chicken breast halves
1 tablespoon minced onion
3 cloves garlic, minced
3 tablespoons hot wine
1 (12 ounce) can radicchio pasta
1 (2 ounce) can sliced mushrooms
3 tablespoons rice wine
2 tablespoons sliced mushrooms
Heat olive oil in a large skillet over medium heat. Cook chicken in oil while still warm. Brush with garlic salt and add onion, blue cheese, mushrooms and tomato sauce.
Cover and simmer for about 15 minutes. Remove chicken from skillet and insert spatula into skillet. Cook over medium heat until chicken is no longer pink. Sprinkle the radicchio pasta over chicken, then add the mushrooms and rice wine.