Penne With Chicken, Shiitake Mushrooms, And Capers

Recipe Ingredients

7 tablespoons	105ml	Olive oil
1 tablespoon	15ml	Red onion - thinly sliced (large)
4 tablespoons	60ml	Garlic cloves - finely chopped (large)
1 1/2 teaspoons	7.5ml	Minced fresh rosemary
1 1/2 lbs	681g / 24oz	Fresh shiitake mushrooms - stems trimmed,
		Caps thickly sliced
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast halves - cut 3/4" cubes
		All-purpose flour - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Low-salt chicken broth - or more if needed
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Drained capers
1 lb	454g / 16oz	Penne pasta
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Freshly-grated Parmesan cheese - for serving

Recipe Instructions

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and saute until golden brown, about 10 minutes. Transfer to medium bowl.

Add 2 tablespoons oil to pot. Add garlic and rosemary; saute 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.

Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper.

Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; saute until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.

This recipe yields 6 servings.

Source:
Bon Appetit, September 2002

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