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The Hunter's pasta


  • Heat a little oil in a heavy-bottomed pan and cook the chicken on both sides, covered, until golden. Remove.
  • Add a little more fresh oil to the pan, if needed, and gently sauté the onion, chilli, garlic and pancetta until golden.
  • Then add the wine with the mushrooms and gently cook until reduced quite a bit and the mushrooms have collapsed.
  • Add 1 can tomatoes, the stock and seasonings. Stir and bring to the boil.
  • Then return the chicken with 1 tbsp chopped parsley. Turn down the heat and simmer, turning the chicken now and again.
  • When ready, shred the chicken and then return to the sauce.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain and then toss with the sauce.
  • To serve, mound the pasta in individual bowls and top with a generous amount of parmesan and a sprinkling of parsley.


  • olive oil
  • 2 chicken breasts, skin on
  • 1 large onion, chopped
  • 1 small chilli, seeded & sliced
  • 2-3 garlic cloves, crushed
  • 3-4 slices pancetta (or bacon), finely sliced
  • 1 cup dry white wine
  • 4-6 medium flat mushrooms, stalks removed & sliced (peeled if necessary)
  • 1-2 cans diced tomatoes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh parsley
  • 400 gm any pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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