This Penne with Chicken, Mushrooms and Capers delivers a lot of flavor with just a few simple ingredients. True to Italian style the flavour boost comes from fresh herbs and a few basic ingredients.
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What Makes This Recipe Special?
- This is a company-worthy dish ready in about half an hour, using simple ingredients.
Ingredients
- Pasta- I make this with Penne, but any sturdy medium pasta would work, like Fusili.
- Chicken - breast is best due to the short cook time.
- Mushrooms - If you can find a saute blend, that would be good. Try to use a mixture of cremini and portobello and add whatever other variation you can access. Having said that, I have made this many times with just cremini slices, and it is still delicious.
- Fresh rosemary is needed here since it is one of the primary flavours.
- Capers are also required since they add another signature flavour layer.
How To Make It
- Gather and prepare your ingredients since you are going to cook the other ingredients while the pasta cooks.
- You will cook the chicken and aromatics in a skillet while the pasta cooks.
- After thickening the sauce for the chicken and mushrooms, you will toss it all together with the pasta and serve.
- Garnish with fresh grated Parmesan and parsley.
Suggested Menu
Fig Cheesecake with Balsamic Caramel Sauce and Candied Walnuts
Chicken Penne with Mushrooms and Capers
Caesar Salad
Wine Pairing
For white wine, a Soave or Pinot Grigio would go nicely. Any dry white with herbal or savoury notes will work.
A light red, such as a Pinot Noir, a Langhe Nebbiolo or a Merlot would go nicely.
Related Recipes
Penne with Chicken, Mushrooms and Capers
A deliciously savoury recipe using just a few ingredients.
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Save Print Pin FacebookServings: 6 servings
Ingredients
- 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 ½ tsps fresh rosemary minced
- 24 oz sliced mushrooms mix of cremini, portabello, white etc
- 1 ½ lbs chicken breast meat in 1" cubes
- 4 Tbsps corn starch
- salt and pepper for seasoning
- 2 ½ cups chicken broth
- 2 Tbsps capers + more for garnish
- ½ cup dry white wine
- ¼ cup fresh parsley chopped
- ⅓ cup fresh grated parmesan
Instructions
- 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 tablespoon 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.
Notes
Wine Pairing
For white wine, a Soave or Pinot Grigio would go nicely. Any dry white with herbal or savoury notes will work.
A light red, such as a Pinot Noir, a Langhe Nebbiolo, or a Merlot, would go nicely.
Nutrition
Calories: 758kcal | Carbohydrates: 75g | Protein: 53g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 100mg | Sodium: 1694mg | Potassium: 493mg | Fiber: 6g | Sugar: 4g
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