Penne With Chicken, Shiitake Mushrooms, And Capers
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
64
Spice
66
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
7 tbsps
Olive Oil1 large
Red Onion (thinly sliced)4 large
Garlic Cloves (finely chopped)1.5 tsps
Rosemary (minced fresh)1 cup
White Wine (dry)2 tbsps
Capers (drained)450 g
Penne Pasta1 cup
Parsley (chopped fresh)Directions:
1
Heat 2 tablespoons oil in heavy large pot over medium-high heat
2
Add onion and sauté until golden brown, about 10 minutes
3
Transfer to medium bowl
4
Add 2 tablespoons oil to pot
5
Add garlic and rosemary; sauté 30 seconds
6
Add mushrooms
7
Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes
8
Transfer to bowl with onion
9
Toss chicken in large bowl with enough flour to coat; shake off excess
10
Sprinkle with salt and pepper
11
Heat remaining 3 tablespoons oil in same pot over medium-high heat
12
Add chicken; sauté until no longer pink, about 5 minutes
13
Add 2 1/2 cups broth, wine, and capers
14
Bring to boil, scraping up any browned bits
15
Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes
16
Season to taste with salt and pepper
17
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
18
Drain
19
Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten
20
Transfer pasta to large bowl
21
Sprinkle with parsley
22
Serve, passing cheese separately
23
Heat 2 tablespoons oil in heavy large pot over medium-high heat
24
Add onion and sauté until golden brown, about 10 minutes
25
Transfer to medium bowl
26
Add 2 tablespoons oil to pot
27
Add garlic and rosemary; sauté 30 seconds
28
Add mushrooms
29
Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes
30
Transfer to bowl with onion
31
Toss chicken in large bowl with enough flour to coat; shake off excess
32
Sprinkle with salt and pepper
33
Heat remaining 3 tablespoons oil in same pot over medium-high heat
34
Add chicken; sauté until no longer pink, about 5 minutes
35
Add 2 1/2 cups broth, wine, and capers
36
Bring to boil, scraping up any browned bits
37
Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes
38
Season to taste with salt and pepper
39
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
40
Drain
41
Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten
42
Transfer pasta to large bowl
43
Sprinkle with parsley
44
Serve, passing cheese separately