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1
Cover porcini with boiling water and soak for 15 mins or according to packet instructions. Drain through sieve and keep liquid aside; chop porcini roughly.
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2
Meanwhile, heat 2 tbsp oil in saucepan over high heat and brown chicken breast for 2 mins each side. Remove from pan and set aside.
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3
Reduce heat to medium-high. Add onion, minced garlic, and oregano to pan and cook for 3 mins until translucent, stirring occasionally.
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4
Add wine and reduce quantity by half (takes approximately 3 mins). Add porcini liquid, tomato sauce, and sugar.
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5
Return chicken to pan. Bring to a boil, reduce heat to low and simmer gently for 30 mins until chicken is tender. Remove from heat.
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6
Meanwhile, bring a large saucepan of salted water to a boil; cook pasta according to package directions. Drain.
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7
Make the gremolata crumbs: Heat remaining olive oil in skillet over high heat. Add breadcrumbs, basil, sliced garlic, and a little salt and cook for 3 mins, stirring regularly (Stand back as the basil may spit). Drain on paper towels.
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8
Meanwhile, remove chicken breasts from sauce and shred using 2 forks. Return shredded chicken to pan, add olives and stir into sauce.
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9
Place pasta in bowls and top with cacciatore sauce, gremolata crumbs and grated Parmesan.
