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Penne With Chicken, Shiitake Mushrooms, And Capers

Here's a hearty and satisfying pasta that makes an easy entree for a dinner party.

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

7 tablespoons 105mlOlive oil
1 tablespoon 15mlRed onion - thinly sliced (large)
4 tablespoons 60mlGarlic cloves - finely chopped (large)
1 1/2 teaspoons 7.5mlMinced fresh rosemary
1 1/2 lbs 681g / 24ozFresh shiitake mushrooms - stems trimmed,
  Caps thickly sliced
1 1/2 lbs 681g / 24ozBoneless 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 592mlLow-salt chicken broth - or more if needed
1/2 cup 118mlDry white wine
2 tablespoons 30mlDrained capers
1 lb 454g / 16ozPenne pasta
1/4 cup 36g / 1.3ozChopped 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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