Chicken Breast Cacciatore Pappardelle
Tender chicken, peppers, mushrooms, olives, and tomatoes simmer together with Italian herbs, then are tossed with pappardelle and Parmesan for a hearty Cacciatore-style pasta.
Ingredients
- 4 boneless skinless chicken breast
- 1/2 lb Pappardelle
- 2 tbsp each butter and olive oil
- 1 copped yellow onion
- 3 tbsp chopped garlic
- 2 chopped carrots
- 8 oz chopped mushrooms
- 1 cup Mediterranean pitted olives
- 1 red and 1 green sliced peppers
- 28 oz can crushed tomatoes
- 14.5 oz can tomato sauce
- 1 cup chicken stock or white wine
- 1 cup resevered pasta water
- 2 tbsp each chopped Italian parsley basil, oregano, and red pepper flakes
- 6 sprigs of thyme
- Salt and Pepper to taste
- 1 cup grated parmesan cheese
Instructions
- Cook Pasta according to package directions reserving 1 cup of the pasta water
- Salt and pepper chicken
- Heat oil and butter to medium high
- Add Chicken saute until golden brown
- Add onion and garlic saute until tender and just beginning to brown
- Add the peppers saute until tender
- Add the tomatoes, reserved pasta water and chicken stock or white wine
- Simmer covered 45 minutes
- Toss the pasta in the chicken cacciatore sauce
- Garnish with additional Italian parsley, basil and grated parmesan