Today we’re making chicken cacciatore pasta. And if you’re a purist just separate the pasta and chicken into courses. We hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CHICKEN CACCIATORE PASTA RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) pappardelle
2 pounds (908g) boneless skinless chicken thighs
2 tablespoons (28g) olive oil
4 tablespoons (56g) butter – cubed, divided
1 large onion – sliced
1 large red bell pepper – sliced
6 cloves garlic – minced
3 (85g)ounces tomato paste
28 (794g) ounce can plum tomatoes – hand crushed or blender pulsed
¾ cup (180g) dry white wine
1 cup (240g) low-sodium chicken stock
¾ cup (120g) black oil-cured olives – rinsed, pitted, and chopped
3 tablespoons capers – rinsed
salt and pepper – to taste
¼ cup flat-leaf Italian parsley minced
1 cup (240g) reserved pasta water will most likely not need any
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