Cavatappi Pasta and Chicken Cacciatore with Mushrooms

CAVATAPPI AND CHICKEN CACCIATORE

1/3 cup boiling water 2 pkgs dried porcini mushrooms, rinsed 3 pounds boneless skinless chicken thighs, in pieces 2 tsp salt 1/8 tsp pepper 2 tbs olive oil 1 onion, chopped 1 clove garlic, chopped 1 pkg shiitake mushrooms, stems removed, caps sliced 1 pkg white mushrooms, sliced 2 cans whole tomatoes in puree 1/4 cup capers, drained 1/2 tsp red pepper flakes 2 boxes cavatappi pasta PERSILLADE 1/2 cup flat leaf parsley, chopped 2 cloves garlic, chopped

Pour boiling water over porcini mushrooms in bowl, soak 10 min. Drain through sieve lined in paper toweling. Chop. Sprinkle chicken with 1/2 tsp salt and pepper. In saucepan, heat 1 tbs oil. Add half the chicken, cook until lightly browned. Remove to bowl, repeat. Reduce heat, add remaining oil, onion and garlic, saute until onion is softened.

Add mushrooms, saute until softened. Stir in tomatoes, porcini liquid, remaining salt, capers and pepper flakes. Simmer, uncovered, 15 min. Return chicken to pan, cook 25 min. or until chicken is cooked through. Cook pasta following package directions.

PERSILLADE---Mix parsley and garlic in bowl. Transfer drained pasta to bowl, toss with half the chicken. Top with remaining chicken, then persillade. MAKES 12 SERVINGS.*

Contributed by :

 * Catsrecipes Y-Group