Prep 15 mins
Cook 15 mins
From Rachel Ray's 30 Minute Meals. A quick version of the classic recipe.
- 1 lb rigatoni pasta or 1 lb penne
- 4 boneless skinless chicken breasts (or thighs)
- 3 tablespoons balsamic vinegar
- 3 minced garlic cloves
- 1⁄4 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 3 portabella mushroom caps, halved and sliced thin
- salt, to taste
- 1 (28 ounce) can crushed tomatoes
- 1⁄3 cup chopped flat leaf parsley
- fresh grated parmesan cheese
- Cook pasta to desired done-ness.
- Rub chicken breasts or thighs with the balsamic vinegar.
- Heat a large nonstick skillet over high heat. Cook the chicken 5 minutes per side and remove from heat.
- Meanwhile, heat garlic and red pepper flakes in oil until garlic starts making noise. Add portobellos, coat with oil, then sprinkle them with salt, and cover.
- Check after 5 minutes. You should have a dark gravy of portobello juices at this time. If the mushrooms are not dark and soft, toss them, cover, and cook another couple of minutes.
- Add the tomatoes and parsley. Sauce should be a rich reddish brown.
- Slice chicken diagonally and add to the sauce. Heat through.
- Add the pasta, toss and pour onto a serving platter.
- Top with grated parmesan cheese.
We have this for dinner at least once a month. My family likes it better than the usual way to make Chicken Cacciatore. I was going to post myself but found you had already done it! I have used 1/2 cup beef broth rather than the balsamic vinegar but I will have to try it this way next time. Thanks ChipotleChick.
Mmmm! I made this for dinner tonight (early) and we tasted it (after school) since it smelled so good and we loved it. It is very different from other chicken cacciatore recipes since there are no onions or bell peppers. I followed the recipe exactly as written. Thanks for a nice dinner!