1/2 pound skinless, boneless chicken breast halves
1/4 cup water
1 tiny white onion, finely chopped
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon white sugar
1 (16 ounce) can sliced mushrooms, drained
1 quart fresh mushrooms, cooked
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can tomato paste
1 (16 ounce) bottle Italian cheese sauce
3/4 cup olive oil
salt and pepper to taste
Place chicken in a large pot and add water, onion, garlic and oregano. Bring to a boil and simmer until chicken is cooked through and juices run clear, about 8 to 10 minutes. Drain off fat.
Add mushrooms and mushrooms; stir well. Add herbs, oregano, sugar, chicken, mushrooms, mushrooms, tomatoes and mushroom stems and cook temporarily over medium heat, stirring occasionally. Transfer chicken to soup pot along with mushrooms and herbs and pour in 2 cups of water. Bring to a boil, stirring occasionally, and reduce heat to low. Stir in 2 cups of water and olive oil.
Reduce heat to low, stir in tomato sauce, Italian cheese sauce, oil, salt and pepper. Cook and stir about 10 minutes, stirring dish after each addition. Serve meat over veggie hot pasta.