INGREDIENTS
1/3 cup
basil
14 1/2 oz
canned tomatoes
2 tbsp
capers
4 1/2 lb
chicken
12 oz
cooked penne
8 oz
crimini mushrooms
1/2 cup
dry red wine
1 1/2 tbsp
fresh rosemary
1 cup
low-salt chicken broth
5 tbsp
olive oil
3 cups
onion
1 1/2 lb
plum tomatoes
2 tbsp
sherry wine vinegar