Chicken cacciatore over fresh pappardelle

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken cacciatore over fresh pappardelle

Chicken cacciatore over fresh pappardelle

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 750 Calories/Serving

35–50 Minutes

This rustic Italian dish is the ultimate comfort food. We add olives for a punch of flavor and serve over our favorite wide noodles.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons all-purpose flour
  • 1 organic yellow onion
  • ¼ pound organic cremini or other button mushrooms
  • 1 ounce pitted Kalamata olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
Chef's Tip
Enjoy it fresh! Because our fresh pastas are so, well, fresh, we recommend separating the strands before cooking so they don't clump together. After you add them to the boiling water, stir them a few times as they cook to keep them apart. Scraping up any browned bits from the bottom of the pan when you cook the onion and mushrooms helps flavor and thicken the sauce.

Nutrition per serving

Calories 750, Total Fat 29g (37% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 630mg (27% DV), Total Carb. 81g (29% DV), Fiber 4g (14% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ½ cup [⅔ cup] pasta cooking water. Return the pappardelle to the pot; toss with 1 to 2 tablespoons oil to keep the noodles from sticking. Cover and keep warm.
While the water heats and the pappardelle cooks, prepare the chicken.

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • On a plate or shallow bowl, season the flour with salt and pepper and spread in an even layer.
Working with 1 chicken piece at a time, dredge the chicken in the flour, turning to coat; shake off any excess.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until golden brown but not yet cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken browns, start preparing the vegetables.

3

Prep the vegetables

  • Peel and thinly slice enough onion to measure 1 cup [1½ cups].
  • Thinly slice the mushrooms.
  • Cut the olives in half lengthwise, checking for any pits.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the cacciatore and one for garnish.

4

Cook the cacciatore

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until starting to soften, 3 to 4 minutes. Stir in ¼ cup [½ cup] red wine (from your pantry) or ¼ cup [⅓ cup] reserved pasta cooking water and cook until the liquid has reduced by about half, 1 to 2 minutes.
Add the herbed marinara, chicken, olives, half the parsley, and ¼ cup [⅓ cup] reserved pasta cooking water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pappardelle to individual plates and top with the chicken cacciatore. Garnish with the remaining parsley and serve.
Kids Can!
  • Season and spread the flour.
  • Measure the onion.
  • Strip the parsley leaves.
  • Garnish with the parsley.
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