2 whole chicken breasts (deboned)
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. olive oil
8 small onions
1/2 lb. sliced mushrooms
1 clove garlic, minced
1 can condensed tomato bisque
1 c. dry red wine or sherry
1/2 tsp. oregano
1/2 tsp. basil

Saute chicken in olive oil for approximately 5 minutes. Add garlic after. Combine soup, wine, oregano, basil, and salt and pepper in bowl, then pour over chicken. Bring to a boil. Lower heat, add onions. Let it simmer 40-45 minutes or more. Ten minutes before done, add mushrooms.

Cook noodles, 1/2 inch wide, and mix sauce with noodles.