Penne with Chicken, Shiitake Mushrooms, and Capers

Name: Penne with Chicken, Shiitake Mushrooms, and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 1 large red onion, thinly sliced; 4 large garlic cloves, finely chopped; 1 1/2 teaspoons minced fresh rosemary; 1 1/2 pounds fresh shiitake mushrooms, stems trimmed, caps thickly sliced; 1 1/2 pounds skinless boneless chicken breast halves, cut into 3/4-inch cubes; All purpose flour; 2 1/2 cups (or more) low-salt chicken broth; 1/2 cup dry white wine; 2 tablespoons drained capers; 1 pound penne pasta; 1/4 cup chopped fresh parsley; Freshly grated Parmesan cheese

Servings: persons

7 tablespoons olive oil
1 large red onion, thinly sliced
4 large garlic cloves, finely chopped
1 1/2 teaspoons minced fresh rosemary
1 1/2 pounds fresh shiitake mushrooms, stems trimmed, caps thickly sliced
1 1/2 pounds skinless boneless chicken breast halves, cut into 3/4-inch cubes
All purpose flour
2 1/2 cups (or more) low-salt chicken broth
1/2 cup dry white wine
2 tablespoons drained capers
1 pound penne pasta
1/4 cup chopped fresh parsley
Freshly grated Parmesan cheese

1
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
2
Add onion and saute until golden brown, about 10 minutes.
3
Transfer to medium bowl.
4
Add 2 tablespoons oil to pot.
5
Add garlic and rosemary; saute 30 seconds.
6
Add mushrooms.
7
Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes.
8
Transfer to bowl with onion.
9
Toss chicken in large bowl with enough flour to coat; shake off excess.
10
Sprinkle with salt and pepper.
11
Heat remaining 3 tablespoons oil in same pot over medium-high heat.
12
Add chicken; saute until no longer pink, about 5 minutes.
13
Add 2 1/2 cups broth, wine, and capers.
14
Bring to boil, scraping up any browned bits.
15
Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes.
16
Season to taste with salt and pepper.
17
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
18
Drain.
19
Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten.
20
Transfer pasta to large bowl.
21
Sprinkle with parsley.
22
Serve, passing cheese separately.

1385

kcal

Calories

Fat

126

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 tablespoons olive oil, 1 large red onion, thinly sliced, 4 large garlic cloves, finely chopped, 1 1/2 teaspoons minced fresh rosemary, and more.

Yes, Penne with Chicken, Shiitake Mushrooms, and Capers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!