Cavatappi And Chicken Cacciatore

This make-ahead chicken recipe is perfect for entertaining. The three kinds of mushrooms--porcini, shiitake, and white--make it special while boneless, skinless chicken thighs keep the cost down.

Cavatappi And Chicken Cacciatore
Servings: 12 Prep 15 mins Cook 1 hr


  • 1/3 cup boiling water
  • 2 packages (.35 ounces each) dried porcini mushrooms, rinsed well
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 small clove garlic, chopped
  • 1 package (8 or 10 ounces) fresh shiitake mushrooms, stems removed and caps sliced
  • 1 package (8 or 10 ounces) white mushrooms, sliced
  • 2 cans (28 ounces each) whole tomatoes in puree
  • 1/4 cup capers, drained
  • 1/2 teaspoon red-pepper flakes
  • 2 pounds cavatappi or fusilli pasta
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 2 garlic, chopped

Make It

1. Pour boiling water over porcini in bowl; soak 10 minutes. Drain through sieve lined with paper toweling. Chop.

2. Sprinkle chicken with 1/2 teaspoon salt and the pepper. In saucepan, heat 1 tablespoon oil over high heat. Add half the chicken; cook until lightly browned, 3 minutes per side. Remove to bowl; repeat with rest of chicken.

3. Reduce heat to medium-high; add remaining 1 tablespoon oil, the onion and garlic; saute for 4 minutes or until onion is softened.

4. Add porcini, shiitake and white mushrooms; saute 10 minutes, until softened. Stir in tomatoes with puree, porcini liquid, remaining 1-1/2 teaspoons salt, capers and pepper flakes, breaking up tomatoes. Simmer, uncovered, 15 minutes. Return chicken to pan; cook 25 minutes, until chicken is cooked through. (Can be made a day ahead; refrigerate, tightly covered; gently reheat to serve.)

5. Meanwhile, cook pasta following package directions.


6. Mix parsley and garlic in small bowl. (Can be made a day ahead; refrigerate, tightly covered.)

7. Transfer drained pasta to bowl; toss with half the chicken. Top with remaining chicken, then persillade.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 497, Fat, total (g): 12, chol. (mg): 77, sat. fat (g): 3, carb. (g): 63, fiber (g): 6, pro. (g): 34, sodium (mg): 994, Percent Daily Values are based on a 2,000 calorie diet.