Cavatappi Pasta and Chicken Cacciatore with Mushrooms

Ingredients

 * 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

Directions

 * 1) Pour boiling water over porcini mushrooms in bowl, soak 10 min.
 * 2) Drain through sieve lined in paper toweling. Chop.
 * 3) Sprinkle chicken with 1/2 tsp salt and pepper.
 * 4) In saucepan, heat 1 tbs oil.
 * 5) Add half the chicken, cook until lightly browned.
 * 6) Remove to bowl, repeat.
 * 7) Reduce heat, add remaining oil, onion and garlic, saute until onion is softened.
 * 8) Add mushrooms, saute until softened.
 * 9) Stir in tomatoes, porcini liquid, remaining salt, capers and pepper flakes.
 * 10) Simmer, uncovered, 15 min.
 * 11) Return chicken to pan, cook 25 min. or until chicken is cooked through.
 * 12) Cook pasta following package directions.

Persillade

 * 1) Mix parsley and garlic in bowl.
 * 2) Transfer drained pasta to bowl, toss with half the chicken.
 * 3) Top with remaining chicken, then persillade.

Makes 12 servings

Contributed by:

 * Catsrecipes Y-Group