Pasta with Hunter-Style Chicken
The word "hunter" in a recipe title usually implies that mushrooms are a prominent component of the dish. Serve this rich, earthy pasta dish with an arugula salad lightly dressed with a lemon vinaigrette.
  • 1/4 ounce dried shiitake mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces button mushrooms, thinly sliced
  • 1-1/2 cups canned crushed tomatoes
  • 3/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces skinless, boneless, chicken thighs, cut into 1/2-inch chunks
  • 10 ounces medium pasta shells
  • 1/4 cup grated Parmesan cheese

1. In small bowl, combine dried shiitake mushrooms and boiling water and let stand 20 minutes until mushrooms have softened. With your fingers, lift mushrooms from soaking liquid and coarsely chop. Strain mushroom liquid through fine-meshed sieve and set aside.

2. In large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook 5 minutes until onion is golden brown. Add dried and fresh mushrooms and cook 5 minutes, stirring frequently, until fresh mushrooms are tender.

3. Add reserved mushroom soaking liquid, tomatoes, rosemary, salt, and red pepper flakes. Bring to a boil and add the chicken. Reduce to a simmer and cook, uncovered, for 15 minutes, until chicken is tender and sauce is lightly thickened.

4. In large pot of boiling water, cook pasta according to package directions; drain. Transfer to large bowl, add sauce and toss to combine. Add Parmesan and serve.

Nutritional Information
Per serving: 398 calories, 8.8g total fat, 2.4g saturated fat, 3.9g monounsaturated fat, 1.4g polyunsaturated fat, 4g dietary fiber, 25g protein, 55g carbohydrate, 52mg cholesterol, 509mg sodium.
Good source of: folate, niacin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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