Chicken Cacciatore with Fettuccine Pasta & Mushrooms

Chicken Cacciatore

with Fettuccine Pasta & Mushrooms

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 575 Cals/serving

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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: