Cavatappi Pasta and Chicken Cacciatore with Mushrooms

Cavatappi Pasta and Chicken Cacciatore with Mushrooms Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Cavatappi Pasta and Chicken Cacciatore with Mushrooms is a delicious and hearty Italian dish that combines tender chicken with a flavorful tomato and mushroom sauce, served over curly cavatappi pasta. This recipe is perfect for a cozy family dinner or a special occasion.

History

Chicken Cacciatore, or "hunter-style chicken," is a traditional Italian dish that dates back to the Renaissance period. It was originally made with game birds such as pheasant or rabbit, cooked in a rich tomato sauce with mushrooms, onions, and herbs. Over time, the recipe evolved to include chicken as the main protein, making it a popular and comforting dish in Italian cuisine.

Ingredients

0.33 cup boiling water
2 packages dried porcini mushrooms, rinsed
3 lb (1.36 kg) boneless skinless chicken thighs, in pieces
2 tsp salt
0.13 tsp pepper
2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
1 package shiitake mushrooms, stems removed, caps sliced
1 package white mushrooms, sliced
2 cans whole tomatoes in purée
0.25 cup capers, drained
0.5 tsp red pepper flakes
2 boxes cavatappi pasta

Persillade

0.5 cup flat leaf parsley, chopped
2 cloves garlic, chopped

How to prepare

Pour boiling water over porcini mushrooms in a bowl and soak for 10 minutes.
Drain the mushrooms through a sieve lined with paper toweling and chop them.
Sprinkle the chicken with 0.5 tsp of salt and pepper.
In a saucepan, heat 1 tbsp of oil.
Add half of the chicken and cook until lightly browned.
Remove the chicken to a bowl and repeat the process.
Reduce the heat and add the remaining oil, onion, and garlic. Saute until the onion is softened.
Add the mushrooms and saute until softened.
Stir in the tomatoes, porcini liquid, remaining salt, capers, and pepper flakes.
Simmer, uncovered, for 15 minutes.
Return the chicken to the pan and cook for 25 minutes or until the chicken is cooked through.
Cook the pasta following the package directions.

Persillade

Mix the parsley and garlic in a bowl.
Transfer the drained pasta to the bowl and toss it with half of the chicken.
Top with the remaining chicken, then sprinkle with persillade.

Variations

Substitute chicken thighs with chicken breasts or drumsticks for a different texture.
Add olives or sun-dried tomatoes to the sauce for extra flavor.
Use different types of mushrooms such as cremini or portobello for a variety of tastes.

Cooking Tips & Tricks

Make sure to brown the chicken pieces before adding them to the sauce. This will help seal in the juices and add flavor to the dish.

- Soaking the dried porcini mushrooms in boiling water helps rehydrate them and infuse the sauce with a rich, earthy flavor.

- Adding capers and red pepper flakes to the sauce gives it a tangy and slightly spicy kick.

- Tossing the cooked pasta with the persillade (parsley and garlic mixture) adds a fresh and aromatic touch to the dish.

Serving Suggestions

Serve Cavatappi Pasta and Chicken Cacciatore with Mushrooms with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before simmering it in the sauce helps develop a rich and savory flavor.

- Simmering the sauce slowly allows the flavors to meld together and creates a delicious and aromatic dish.

Ingredient Substitutions

Use vegetable broth instead of water for a richer sauce.

- Substitute fresh mushrooms for dried porcini mushrooms if unavailable.

- Use any type of pasta such as penne or spaghetti if cavatappi is not available.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce and cook the pasta when ready to serve.

Presentation Ideas

Garnish Cavatappi Pasta and Chicken Cacciatore with Mushrooms with fresh parsley and a sprinkle of grated Parmesan cheese for a beautiful and appetizing presentation.

Pairing Recommendations

Pair this dish with a glass of red wine such as Chianti or Sangiovese to complement the rich flavors of the sauce.

Storage and Reheating Instructions

Store any leftovers of Cavatappi Pasta and Chicken Cacciatore with Mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cavatappi Pasta and Chicken Cacciatore with Mushrooms contains approximately 450 calories.

Carbohydrates

Each serving of Cavatappi Pasta and Chicken Cacciatore with Mushrooms contains approximately 60 grams of carbohydrates.

Fats

Each serving of Cavatappi Pasta and Chicken Cacciatore with Mushrooms contains approximately 15 grams of fat.

Proteins

Each serving of Cavatappi Pasta and Chicken Cacciatore with Mushrooms contains approximately 35 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium from the tomatoes, mushrooms, and parsley.

Alergens

This recipe contains gluten from the pasta and may contain allergens such as garlic and mushrooms. Please check for any specific allergens based on individual dietary needs.

Summary

Cavatappi Pasta and Chicken Cacciatore with Mushrooms is a balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cavatappi Pasta and Chicken Cacciatore with Mushrooms is a comforting and flavorful Italian dish that combines tender chicken with a rich tomato and mushroom sauce, served over curly cavatappi pasta. This recipe is perfect for a cozy family dinner or a special occasion, and can be customized with different ingredients and variations to suit your taste preferences. Enjoy this delicious and satisfying meal with your loved ones!

How did I get this recipe?

. The first time I saw this recipe, I was filled with a sense of wonder. It was a hot summer day and I was visiting my dear friend Sofia in her cozy little kitchen. The aroma of garlic and tomatoes filled the air as she busily chopped vegetables and stirred a bubbling pot on the stove.

"What are you making, Sofia?" I asked, leaning in to get a better look at the delicious concoction.

"Oh, just a simple pasta dish with chicken cacciatore and mushrooms," she replied with a smile. "Would you like to learn how to make it?"

I eagerly nodded, excited to learn a new recipe from my talented friend. Sofia was a master in the kitchen, and I had always admired her culinary skills. As she guided me through the steps of making the cavatappi pasta and chicken cacciatore with mushrooms, I listened intently, taking mental notes of every ingredient and technique she used.

The key to a good cacciatore, Sofia explained, was to brown the chicken thighs in a hot skillet until they were golden and crispy on the outside. This would help seal in the juices and flavor, creating a tender and succulent meat that would melt in your mouth. As the chicken sizzled in the pan, the aroma of garlic, onions, and herbs filled the kitchen, making my stomach growl in anticipation.

Next, Sofia added in a generous amount of diced tomatoes, sliced mushrooms, and a splash of red wine to the skillet. She let the mixture simmer and meld together, creating a rich and flavorful sauce that would coat the pasta perfectly. The scent of the simmering sauce was intoxicating, and I couldn't wait to taste the final dish.

While the cacciatore bubbled away on the stove, Sofia showed me how to cook the cavatappi pasta until it was al dente. She explained that the pasta shape, with its spiral twists and turns, was perfect for catching and holding onto the savory sauce. Once the pasta was cooked, she tossed it in the skillet with the cacciatore, allowing the flavors to mingle and marry together in a delicious harmony.

Finally, it was time to plate up our meal. Sofia carefully arranged the pasta and chicken cacciatore on a large serving dish, garnishing it with fresh basil leaves and a sprinkle of grated Parmesan cheese. The sight of the dish was a work of art, with vibrant colors and tantalizing aromas that made my mouth water.

As we sat down to enjoy our meal, I took my first bite of the cavatappi pasta and chicken cacciatore with mushrooms. The flavors exploded in my mouth, a symphony of savory and tangy notes that danced on my taste buds. The tender chicken, earthy mushrooms, and rich tomato sauce all came together in perfect harmony, creating a dish that was both comforting and satisfying.

I couldn't help but marvel at how something so simple could be so incredibly delicious. Sofia smiled at me, her eyes twinkling with pride at my reaction to her dish.

"See, cooking is not just about following a recipe," she said. "It's about putting love and passion into your food, creating something that nourishes both the body and the soul. That's how you make a truly memorable meal."

And from that moment on, I knew that the recipe for cavatappi pasta and chicken cacciatore with mushrooms would become a staple in my own kitchen. It was a dish that brought back memories of that hot summer day with my dear friend Sofia, and the sense of wonder and joy that filled my heart as I learned something new and delicious.