Chicken cacciatore

Name: Chicken cacciatore
Cook time: 20 min
Yield: 2

with artichokes and pesto drizzle

Ready in around 20 mins

RECIPE FACT:

Cacciatore means “hunter” in Italian and was in fact eaten by hunters in the Renaissance period (14th and 16th century).

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water up to the boil over a high heat.
1. TO COOK THE FUSILLI:

Once the water is at a rolling boil, add the wholemeal fusilli to the pot and cook for 9-10 mins. Drain well into a colander.
2. TO PREPARE THE VEGETABLES:

Slice the roasted capsicum into ½ cm strips. Slice the silverbeet leaves into ½ cm slices including any stalks. Cut the artichokes into quarters. Finely chop the curly parsley, discarding the stalks and set aside.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken, silverbeet stalks, artichokes and capsicum to the pan and cook for 2-3 mins stirring regularly.
4. TO FINISH THE CHICKEN CACCIATORE:

Add the silverbeet leaves to the pan, season with salt and pepper and cook for 1 min. Pour in the tomato and red wine sugo and cook for a further 1-2 mins. Add the fusilli, toss to combine and cook for 30-60 secs.
TO SERVE:

Spoon the fusilli and chicken cacciatore into bowls. Dollop with pesto cream, sprinkle with shaved Parmesan and parsley. Serve with a grind of freshly cracked black pepper.