Think about the rich, heady flavors of long-simmered tomato, mushroom, and onion, combined with tender chicken, and it’s easy to see why chicken cacciatore is so popular. For a saucy yet speedy pasta dish inspired by these flavors, we turned to quick-cooking chicken breasts. Dried porcini added more mushroomy depth. Woodsy herbs provide complexity in traditional recipes, but we found a shortcut in herbes de Provence, the dried herb mixture. Nutritional information can be found following the recipe. See the Quick Prep Tip that follows the recipe.
INGREDIENTS:
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
Salt and pepper
3 tablespoons olive oil
1 onion, chopped fine
10 ounces white mushrooms, trimmed and quartered
½ ounce dried porcini mushrooms, rinsed and minced
4 garlic cloves, minced
¾ teaspoon Herbes de Provence
2 teaspoons all-purpose flour
½ cup dry red wine
1 cup low-sodium chicken broth
1 (28-ounce) can of diced tomatoes
½ teaspoon sugar
1 pound penne
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
¼ cup chopped fresh parsley
PREPARATIONS:
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just smoking.
Add chicken in a single layer and cook, without stirring, until beginning to brown, about 1 minute.
Stir chicken and continue to cook until nearly cooked through about 2 minutes; transfer to a bowl and cover to keep warm.
Heat the remaining 2 tablespoons oil in the now-empty skillet over medium heat until shimmering.
Add onion, white mushrooms, porcini, and ½ teaspoon salt, cover, and cook until mushrooms have released their liquid, about 5 minutes.
Uncover and continue to cook until mushrooms are dry and browned, about 5 minutes.
Stir in garlic and herbes de Provence and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute.
Whisk in wine, then broth, until smooth.
Add tomatoes and sugar, bring to a simmer, and cook until the sauce is thick about 15 minutes.
Meanwhile, bring 4 quarts of water to a boil in a large pot.
Add pasta and 1 tablespoon salt; cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain the pasta and return it to the pot.
Add the chicken along with any accumulated juice to the sauce, bring to a simmer, and cook until the chicken is cooked through about 1 minute.
Add the chicken-sauce mixture, Parmesan, and parsley to the pasta and toss to combine.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
Serve with extra Parmesan.
YIELD: The recipe yields a flavorful chicken cacciatore pasta dish.
SPECIAL INSTRUCTIONS:
This recipe can be easily doubled or halved to suit your needs.
Adjust the amount of herbes de Provence according to your taste preference.
Choose a dry red wine that you enjoy drinking, as it will contribute to the overall flavor of the sauce.
Reserve some cooking water from the pasta to adjust the consistency of the dish if needed.
Garnish with fresh parsley and grated Parmesan cheese before serving for an added burst of flavor.
TIPS:
Slice the chicken breasts thinly to ensure quick and even cooking.
Use a nonstick skillet to prevent the chicken from sticking and promote browning.
Rinse the dried porcini mushrooms before mincing to remove any grit or debris.
Stir the flour well into the sauce to avoid lumps and ensure smoothness.
Allow the sauce to simmer until it thickens and develops rich flavors.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 540
Fat: 13g
Saturated Fat: 3g
Cholesterol: 55mg
Carbohydrates: 70g
Protein: 34g
Fiber: 6g
Sodium: 1190mg
