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Chicken Cacciatore

Chicken Cacciatore

with Mushrooms and Fusilli

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Cacciatore, Italian for “hunter’s stew”, gets its namesake from a common method of preparing wild game. In this recipe, juicy chicken thighs are simmered in a rustic tomato sauce and served with hearty fusilli pasta.

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

620 g

Chicken Thighs

227 g

White Mushrooms

160 g

Sweet Bell Pepper

113 g

Yellow Onion

12 g

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

2 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

1 can

Diced Tomatoes

340 g

Fusilli

(ContainsWheat/Blé)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories460 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate41 g
Sugar12 g
Dietary Fiber3 g
Protein40 g
Cholesterol145 mg
Sodium550 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Strainer
Measuring Cups
Garlic Press
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water, then drain. Return fusilli to the same pot.

2

While the fusilli cooks, cut the pepper into 1/2-inch pieces. Peel, then cut the onion into 1/2-inch pieces. Thinly slice mushrooms. Roughly chop parsley. Peel, then mince or grate the garlic. Combine flour, half the Italian seasoning and half the Parmesan in a zip-top bag. Pat the chicken dry with paper towels, then season with salt and pepper.

3

Add chicken to the zip-top bag. Close bag and gently shake to coat chicken completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown and cooked through, 7-8 min per side.*** Transfer to a plate and cover to keep warm.

4

Add 1 tbsp oil to the same pan, then the onions, peppers and mushrooms. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add the garlic, broth concentrate, diced tomatoes, remaining Italian seasoning and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Remove the pan from the heat.

5

Pour the veggie-tomato sauce over the fusilli and stir to combine. Season with salt and pepper.

6

Slice the chicken. Divide the pasta between plates and top with the chicken. Sprinkle over the parsley and remaining Parmesan.