Chicken cacciatore

Name: Chicken cacciatore
Cook time: 20 min
Yield: 1
Cuisine: Southern Europe

with mushrooms 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 1 person

Cooking Instructions:

1. TO COOK THE FUSILLI:
Once the water is at a rolling boil, add the wholewheat 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. Remove the kale leaves from their stalks and slice finely. Cut the mushrooms into quarters. Finely chop the curly parsley, discarding the stalks and set aside.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breast from its 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 to the pan and cook for 2-3 mins, stirring regularly.
4. TO FINISH THE CHICKEN CACCIATORE:
Add the mushrooms, kale and capsicum to the pan, season with salt and pepper and cook for 2-3 mins. 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 a bowl. Dollop with pesto drizzle and sprinkle with shaved Parmesan and chopped parsley. Serve with a grind of freshly cracked black pepper.