cacciatore style chicken pasta
How to make cacciatore style chicken pasta recipe
Serves 4, Total cooking time 25 minutes
Ingredients:
3 tablespoons olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
400 g (13 oz) skinless chicken breast fillets, thinly sliced
90 g (3¼ oz) salami, thinly sliced and halved
125 ml (4 fl oz) red wine
2 rosemary sprigs, leaves chopped
2 x 400 g (13 oz) cans cherry tomatoes
75 g (3 oz) green olives, pitted (optional)
400 g (13 oz) pasta, such as fusilli
salt and pepper
Method:
Heat the oil in a large frying pan and cook the onion and garlic over a medium-high heat for 4–5 minutes until slightly softened. Add the chicken and salami and cook for a further 3–4 minutes until lightly golden.
Pour the wine into the pan and simmer until completely evaporated. Add the rosemary, tomatoes and olives, if using, and simmer for 8–10 minutes until thickened slightly. Season to taste.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for about 11 minutes, or according to the packet instructions, until ‘al dente’. Drain and heap into 4 serving bowls. Top with the sauce and serve.
For cacciatore chicken & salami ciabatta, heat 2 tablespoons olive oil in a frying pan and fry 400 g (13 oz) chicken mini-fillets over a medium-high heat for 8 minutes, turning occasionally, or until cooked through and golden. Transfer to a plate and set aside. Meanwhile, cut 1 large ciabatta loaf into 8 sandwich slices. Divide 90 g (3¼ oz) sliced salami between 4 pieces of the bread.
Slice 150 g (5 oz) cherry tomatoes, 50 g (2 oz) pitted green olives and ½ small red onion. Put a little of each on top of the salami, then add some of the chicken fillets and a small handful of rocket. Cover with the remaining bread and serve. Total cooking time 10 minutes.
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