Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 12 servings

Ingredients Edit

Persillade Edit

Directions Edit

  1. Pour boiling water over porcini mushrooms in bowl, soak 10 minutes.
  2. Drain through sieve lined in paper toweling. Chop.
  3. Sprinkle chicken with ½ tsp salt and pepper.
  4. In saucepan, heat 1 tbsp oil.
  5. Add half the chicken, cook until lightly browned.
  6. Remove to bowl, repeat.
  7. Reduce heat, add remaining oil, onion and garlic, saute until onion is softened.
  8. Add mushrooms, saute until softened.
  9. Stir in tomatoes, porcini liquid, remaining salt, capers and pepper flakes.
  10. Simmer, uncovered, 15 minutes.
  11. Return chicken to pan, cook 25 minutes or until chicken is cooked through.
  12. Cook pasta following package directions.

Persillade Edit

  1. Mix parsley and garlic in bowl.
  2. Transfer drained pasta to bowl, toss with half the chicken.
  3. Top with remaining chicken, then persillade.

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