Chicken Cacciatore Linguine

Guests are always impressed by this recipe! Adapted from a friend's recipe for chicken cacciatore that uses bone-in chicken pieces simmered in sauce. I decided to instead use cut-up boneless chicken breasts and turn it into a pasta sauce.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 490 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 (6 ounce) can tomato paste
• 4 (5 ounce) skinless, boneless chicken breast halves
• ⅛ teaspoon black pepper
• 1 medium onion, diced
• ½ (14.5 ounce) can diced tomatoes, undrained
• ½ cup red wine, or more if needed
• 1 (4 ounce) can mushroom pieces and stems, drained
• 3 tablespoons snipped fresh parsley
• 12 ounces linguine pasta

Recipe Instructions

Step 1

Cut each chicken breast into 3 to 4 large chunks or strips.

Step 2

Heat oil in a large pot over medium heat. Add chicken and brown for 2 to 3 minutes. Add onion and garlic and brown for 1 to 2 minutes more.

Step 3

Meanwhile, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano, and pepper in a medium bowl. Pour mixture over the chicken and bring to a boil. Reduce heat and simmer until chicken is cooked through and tender, 35 to 40 minutes, stirring in additional wine during cooking if needed.

Step 4

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and serve with hot sauce over top.