Pasta With Chicken Cacciatore Sauce - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, trimmed and sliced thin
salt
pepper
3 tablespoons olive oil
1 onion, chopped fine
10 ounces white mushrooms, trimmed and quartered
1/2 ounce dried porcini mushrooms, rinsed and minced
4 garlic cloves, minced
3/4 teaspoon herbes de provence
2 teaspoons all-purpose flour
1/2 cup dry red wine
1 cup chicken broth
1 (28 ounce) can diced tomatoes
1/2 teaspoon sugar
1 lb penne
2 ounces parmesan cheese, grated, plus extra for serving
1/4 cup chopped fresh parsley

Preparation

Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking.
Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute.
Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to a bowl and cover to keep warm.
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
Add onion, white mushrooms, porcini, and 1/2 t salt, cover and cook until mushrooms have released their liquid, about 5 minutes.
Uncover and continue to cook until mushrooms are dry and browned, about 5 minutes.
Stir in garlic and herbes de Provence and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute.
Whisk in wine, then broth, until smooth.
Add tomatoes and sugar, bring to a simmer, and cook until sauce is thick, about 15 minutes.
Meanwhile, bring 4 quarts water to boil in a large pot.
Add pasta and 1 tablespoon salt; cook, stirring often, until al dente.
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
Add chicken along with any accumulated juice to sauce, bring to simmer, and cook until chicken is cooked through, about 1 minute.
Add chicken-sauce mixture, Parmesan, and parsley to pasta and toss to combine.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
Serve with extra parmesan.