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1
Heat a large nonstick skillet over medium high heat.
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2
Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side.
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3
Remove chicken from pan and season with salt and pepper.
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4
Return pan to stove, reduce heat to medium and add the remaining.
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5
Add crushed pepper, sliced mushrooms, and garlic.
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6
Season with salt (salt is a magnet for drawing out liquid).
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7
Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices.
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8
Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley.
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9
Cut the chicken into bite-size chunks or slices and add to sauce.
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10
Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine.
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11
Toss pasta with cacciatore and serve with crusty bread and grated cheese.
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12
Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market.
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13
These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator.
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14
Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms.
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15
The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
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16
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces.
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17
Use your favorite, but check to make sure the product is sugar free.
