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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Penne or Rigatoni
  • 2 pieces - Boneless, Skinless Chicken Breasts
  • 2 pieces - Chicken Thighs
  • 3 cloves - Garlic
  • 1/4 teaspoons - Red Pepper Flakes
  • 3 tablespoons - Extra-Virgin Olive Oil
  • 3 whole - Portobello Mushroom Tops
  • pinchs - Coarse Salt
  • 1 cans - Crushed Tomatoes
  • - Flat Leaf Parsley
  • - Parmigiano Reggiano Cheese
  • Directions:

    Start a pot of salted water to boil. Cook pasta until al dente -- still slightly firm to the bite.

    Heat a nonstick griddle or skillet over high heat and a second skillet or deep frying pan over medium heat. Cook the chicken on the nonstick griddle for 5 minutes on each side and turn off heat.

    In the other skillet, while chicken is cooking, heat garlic and crushed red pepper in oil until garlic speaks. Add mushrooms, coat with oil, sprinkle with salt, and cover. Check after 5 minutes. A dark gravy of portobello juices should have formed. If the mushroom slices are not dark and soft, give the pan a shake, replace lid, and cook another couple of minutes. Add tomatoes and parsley. Sauce should be a rich reddish brown. Slice chicken on diagonal and drop into sauce. Heat through a minute or two. Add cooked, drained pasta to sauce in the pan. Toss and dump out onto serving platter. Top with grated cheese and serve with tossed green salad.

    Brief Description

    Fast, classic Chicken Cacciatore

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 20 min


    Rachel Ray 30-Minute Meals, 1998

    Posted By:


    Posted On:

    March 2, 2012

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