Pollo Don Pasquale: Chicken & Pasta in a Sherry Sauce

INGREDIENTS (About 4 Servings)
1/4 Cup of Diced Onions
3-4 Chicken Breasts, cleaned
2 Cloves of Garlic, sliced
Sicilian Sea Salt & Pepper to Taste
1/4 Cup Sherry
Thin Spaghetti (Capellini, Linguine Fini or Spahgettini)

This dish, as the name might indicate, is a fancier one for someone of dignitary status.  It is not all that hard, and this is my variation of the dish, and is the namesake of my grandfather.

Boil a water for your pasta.  Allow the water to heat on high for about 10 minutes before you go to the next step.

In an a fry pan heat your olive oil until hot.  Add in your chopped shallots and sautee for a few minutes.  Add in your thinly sliced garlic and allow to cook, without burning the garlic.  Add salt and pepper to taste. Add in your sherry to deglaze the pan and allow to burn off for a minute.  Next add in your mushrooms or artichoke and/or sweet roasted peppers.  When the water for the pasta comes to a rolling boil, add some salt and your pasta and cook according to the box's directions (probably about 6 minutes).  At this time also add your chicken to the pan and turn once to cook the other side.  When the pasta is done, put your chicken on a plate, and add the spaghetti to the dish with the sherry sauce, stir and thoroughly coat the pasta.  Put on the plate with the chicken and serve!

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