In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken cacciatore over fresh pappardelle
Dairy-Free, Soy-Free, No Added Sugar, Protein Plus
2 Servings, 780 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.
In your bag
- 7 ounces fresh pappardelle
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 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 marinara (tomatoes - olive oil - garlic - basil - salt - spices)
Nutrition per serving
Calories 780, Total Fat 32g (41% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 220mg (73% DV), Sodium 880mg (38% DV), Total Carb. 78g (28% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 51g
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, Sesame.
Instructions
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.
To the pot of boiling water, stir in 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
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
- On a plate or in a shallow bowl, season the flour with salt and pepper and spread in an even layer.
Working with 1 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 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
Kids Can!
- Season and spread the flour.
- Measure the onion.
- Strip the parsley leaves.
- Garnish with the parsley.