The Hunter's pasta
Method
- 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.
Ingredients
- 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.