Pappardelle with Chicken Cacciatore
This hunter-style Italian classic is the perfect dish for dinner guests – packed with lots of flavor and simple to prepare.
Pappardelle with Chicken Cacciatore
Prep Time 1 hour
Servings 8 Servings
Calories 280 kcal
Ingredients
- 8 small skinless bone-in chicken thighs
- 1/4 tsp. each salt and pepper
- 1 tbsp. olive oil
- 8 oz. pappardelle pasta
- 1 2/3 cups thinly sliced onions
- 1 2/3 cups thinly sliced fennel
- 1 cup chopped carrots
- 1 cup chopped red pepper
- 3 cloves garlic minced
- 1/2 cup chopped celery
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- 2 tbsp. capers
- 1/4 cup white wine
- 2 cups no-salt-added crushed tomatoes
- 1 tbsp. chopped fresh parsley
Instructions
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Season chicken thighs with salt and pepper. Heat oil in large skillet set over medium-high heat; cook chicken, turning once, for 8 to 10 minutes or until browned. Transfer to plate.
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Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup pasta water.
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In same skillet, cook onions, fennel, carrots, red pepper, garlic, celery, rosemary and thyme over medium heat, stirring occasionally, for 5 to 7 minutes or until vegetables are softened. Stir in capers.
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Add wine and reserved pasta water to skillet. Simmer for about 5 minutes or until most of the liquid has evaporated.
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Return chicken to skillet; add tomatoes, turning to coat. Cover and cook for 10 to 15 minutes or until chicken is cooked through and tender.
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Divide pasta evenly among plates. Top with chicken and sauce. Sprinkle with parsley.
Recipe Notes
Tip:
- Serve with Parmesan cheese curls for added indulgence.
A SharethePasta.org original recipe.