Chicken Cacciatore with Fettuccine Pasta & Mushrooms

Chicken Cacciatore

with Fettuccine Pasta & Mushrooms

35 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chicken cacciatore is a hallmark of Italian-American cuisine. In this recipe, we’re tossing thick fettuccine with perfect bites of crispy-skinned chicken. As for the sauce itself, we’re staying true to the classic ingredients—crushed tomatoes, sautéed mushrooms, garlic and a pinch of hot red pepper flakes. Topped off with a sprinkling of Parmesan, this dish is delicious comfort food with a sophisticated touch. (And we’re sending you enough for leftovers!)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic.

Cook & chop the chicken:
2 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Chop the cooked chicken into bite-sized pieces.

Make the sauce:
3 Make the sauce:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the sauce simmers, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under warm water to prevent sticking.

Finish the cacciatore:
5 Finish the cacciatore:

Add the chopped chicken, cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide ⅔ of the finished cacciatore between 2 dishes (you will have extra cacciatore). Garnish with the cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic.

2 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Chop the cooked chicken into bite-sized pieces.

Cook & chop the chicken:
Make the sauce:
3 Make the sauce:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Turn off the heat.

4 Cook the pasta:

While the sauce simmers, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under warm water to prevent sticking.

5 Finish the cacciatore:

Add the chopped chicken, cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide ⅔ of the finished cacciatore between 2 dishes (you will have extra cacciatore). Garnish with the cheese. Enjoy!

Plate your dish:
Browse Steps
1 of 6