Pasta With Chicken Cacciatore Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pat chicken dry with paper towels and season with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking.
  • Add chicken in 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 remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
  • Add onion, white mushrooms, porcini, and ½ t 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 sauce is thick, about 15 minutes.
  • Meanwhile, bring 4 quarts water to boil in a large pot.
  • Add pasta and 1 tablespoon salt; cook, stirring often, until al dente.
  • Reserve ½ cup cooking water, then drain pasta and return it to pot.
  • Add chicken along with any accumulated juice to sauce, bring to simmer, and cook until chicken is cooked through, about 1 minute.
  • Add chicken-sauce mixture, Parmesan, and parsley to 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.
Advertisement