This is another quick and easy meal from Helen Dalton, really simple to make but full of flavour. This Chicken Cacciatore Pasta recipe is a great one for the weekend when you want something home cooked but don’t want to spend hours in the kitchen.
I am always on the look out for new pasta recipes, this is an adaptation of a Jamie Oliver recipe and is delicious!
4 skinless, boneless chicken thighs or you can use chicken breast
200g chestnut mushrooms
4 rashers of smoked pancetta
2/3 sprigs of fresh rosemary
2 jarred red peppers
1 fresh red chilli (deseeded and cut into fine pieces)
60ml red wine
bunch of fresh basil
Cut the chicken into chunks and place in a large frying pan with 2 tablespoons of oil. Chop the mushrooms and red peppers, slice the pancetta and add to the pan. Turn up the heat and keep stirring until golden. Finely slice and add the chilli, pour in the wine, passata, and chopped basil. Season to taste, reduce to a simmer and cook until sauce has thickened, around 20-25 minutes.
Cook your pasta and spoon the sauce on top.
Serve with grated parmesan and toasted ciabatta slices.