pat's Recipe

Pasta with Chicken Cacciatore Sauce

Category: PASTA

To save time, chop the parsley and grate the cheese while the sauce is simmering.

Serves 4 to 6
4 tablespoons olive oil
1 pound boneless, skinless chicken breasts , cut into 1/4-inch-thick strips
1 small onion , minced
10 ounces white mushrooms , quartered
4 cloves garlic , minced
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
2 teaspoons chopped fresh thyme leaves
1 pounds penne pasta
1/4 cup chopped parsley
1 cup grated Parmesan cheese


1. Bring 4 quarts water to boil in large pot over high heat. Heat 2 tablespoons oil in large nonstick skillet over high heat until just beginning to smoke. Season chicken with salt and pepper and cook until no longer pink, about 3 minutes. Transfer chicken to plate.

2. Add remaining 2 tablespoons oil, onion, mushrooms, and 1/2 teaspoon salt to skillet and cook over medium-high heat until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine, tomatoes, and thyme; increase heat to high and simmer until sauce thickens, about 7 minutes. Return chicken to sauce.

3. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. Add sauce and simmer over medium heat until hot, about 1 minute, adding reserved pasta water as needed. Off heat, stir in parsley and Parmesan. Adjust seasonings and serve.