Ingredients

The following ingredients have 6 Servings
  • 1 lb penne
  • 7 Tbsps olive oil (divided 2 + 2 + 3)
  • 1 large red onion (thinly sliced then halve the slices)
  • 4 cloves garlic (minced)
  • 1 1/2 tsps fresh rosemary (minced)
  • 24 oz sliced mushrooms (mix of cremini, portabello, white etc)
  • 1 1/2 lbs chicken breast meat (in 1" cubes)
  • 4 Tbsps corn starch
  • salt and pepper for seasoning
  • 2 1/2 cups chicken broth
  • 2 Tbsps capers (+ more for garnish)
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley (chopped)
  • 1/3 cup fresh grated parmesan

Instruction

  • Prepare all the ingredients for the dish. You will be cooking the chicken and other additions while the pasta cooks.
  • Cook pasta according to manufacturer's instructions. Drain but do not rinse.
  • Saute the onion in 2 Tbsp of oil about 10 minutes. Transfer to a bowl.
  • Add 2 more Tbsps of oil and the garlic and rosemary. Saute 30 seconds and transfer the garlic and rosemary to the bowl with the onions.
  • Add the mushrooms and saute about 15 minutes and transfer to the bowl.
  • Shake the chicken cubes in a sealed bag with the cornstarch and salt and pepper to coat.
  • Heat the remaining 3 Tbsps oil in the skillet. Saute the chicken over medium high heat about 5 minutes till the outsides are brown. Add the broth, wine and capers. Simmer another 5 minutes until chicken is cooked through.
  • Add the mushrooms and other ingredients from the bowl back to the pan. Simmer until the sauce thickens to coat the back of a spoon.
  • Toss the chicken mixture with the pasta in a large serving bowl. Garnish with parsley and parmesan and serve warm.