1 lb. linguine
2 1/2 lbs. frying chicken, cut in sm. pieces
6 lg. carrots, shred into pieces
12 med. onions, sliced thinly
2 cloves chopped garlic
1 c. fresh sliced mushrooms
1/4 c. dry white wine
1/2 c. grated Parmesan cheese
1/2 c. or more of hot water
1/4 c. olive oil
Salt to taste
1 tsp. black pepper
1/4 c. chopped parsley
1/4 c. pecorino Romano cheese

Brown chicken in 1/4 cup oil in a large skillet with cover. Do not use cover when browning chicken. Brown well turning often then add wine. Stir and cook for 3-4 minutes. Add garlic, onions, carrots, salt, pepper and water. Cover tightly and simmer slowly turning occasionally until chicken is done. Add mushrooms for last 10 minutes. Arrange chicken in serving dish and spread chopped parsley.

Cook linguini as usual; drain. Pour sauce over linguini and sprinkle with chopped parsley pad cheese. Serves 5.