Cavatappi And Chicken Cacciatore
This make-ahead chicken recipe is perfect for entertaining. The three kinds of mushrooms--porcini, shiitake, and white--make it special while boneless, skinless chicken thighs keep the cost down.
Ingredients
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1/3 cup boiling water
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2 packages (.35 ounces each) dried porcini mushrooms, rinsed well
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3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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2 teaspoons salt
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1/8 teaspoon black pepper
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2 tablespoons olive oil
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1 large onion, chopped
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1 small clove garlic, chopped
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1 package (8 or 10 ounces) fresh shiitake mushrooms, stems removed and caps sliced
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1 package (8 or 10 ounces) white mushrooms, sliced
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2 cans (28 ounces each) whole tomatoes in puree
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1/4 cup capers, drained
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1/2 teaspoon red-pepper flakes
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2 pound cavatappi or fusilli pasta
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Persillade:
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1/2 cup flat-leaf parsley leaves, chopped
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2 cloves garlic, chopped
Directions
1.
Pour boiling water over porcini in bowl; soak 10 minutes. Drain through sieve lined with paper toweling. Chop.
2.
Sprinkle chicken with 1/2 teaspoon salt and the pepper. In saucepan, heat 1 tablespoon oil over high heat. Add half the chicken; cook until lightly browned, 3 minutes per side. Remove to bowl; repeat with rest of chicken.
3.
Reduce heat to medium-high; add remaining 1 tablespoon oil, the onion and garlic; saute for 4 minutes or until onion is softened.
4.
Add porcini, shiitake and white mushrooms; saute 10 minutes, until softened. Stir in tomatoes with puree, porcini liquid, remaining 1-1/2 teaspoons salt, capers and pepper flakes, breaking up tomatoes. Simmer, uncovered, 15 minutes. Return chicken to pan; cook 25 minutes, until chicken is cooked through. (Can be made a day ahead; refrigerate, tightly covered; gently reheat to serve.)
5.
Meanwhile, cook pasta following package directions.
6.
Persillade: Mix parsley and garlic in small bowl. (Can be made a day ahead; refrigerate, tightly covered.)
7.
Transfer drained pasta to bowl; toss with half the chicken. Top with remaining chicken, then persillade.
Nutrition information
Calories 497, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 77 mg, Sodium 994 mg, Carbohydrate 63 g, Fiber 6 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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