Tuesday, April 3, 2012

Pasta with Chicken Cacciatore Sauce

Time for a new pasta dish - though not the quickest to make, it is definitely worth it!  Luckily I made this on a night where I wasn't in a hurry - from start to finish it took about 45-50 minutes but I'm sure if I made it again, I would be a little quicker.  There's chopping, mincing, sauteeing, boiling, and stirring (and of course eating!)

The ingredients

I was a little busy preparing so no step-by step  - just the final delicious meal!  Enjoy!
Adapted from America's Test Kitchen Pasta Revolution

Pasta with Chicken Cacciatore Sauce Serves: 4 to 6 Calories: NA Prep Time to Table: 60 minutes
Recipe : Adapted ATK Pasta Revolution

-1 lb boneless chicken breasts cut in thin strips S&P
-3T olive oil
-1/4 cup chopped onion
-8 ozs button mushrooms trimmed and quartered
-1 clove garlic minced
-1/2 t Herbes de provence
-2 t flour
-1 cup chicken broth
-1/2 cup dry red wine
-½ t sugar
-8 oz pasta
-1 cup grated romano cheese (or parmesan)
-2T fresh minced parsley

1. Pat chicken dry and season with S&P; heat 1T oil in non-stick skillet over high heat until just smoking. Add single layer of chicken, brown, turn over and cook about 2 more minutes; remove and keep warm
2. Heat remaining oil until shimmering and add onion, mushrooms, ½ t; cover and cook until mushrooms have released liquid – about 5 minutes. Remove lid and cook about 5 minutes until brown
3. Stir in garlic and herbs for 30 seconds; stir flour in and cook about 1 minute. Whisk in wine, then broth until smooth. Add tomatoes and sugar, bring to simmer and cook about 15 minutes.
4. Cook pasta until al dente. Reserve ½ pasta water. Add chicken with any juices back in tomato mixture and cook until chicken is done (1-2 minutes). Combine with pasta, cheese and parsley. Add cooking water as needed to adjust consistency. Season with S&P


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