Penne with Chicken, Shiitake Mushrooms, and Capers
Penne with Chicken, Shiitake Mushrooms, and Capers might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 50g of protein, 29g of fat, and a total of 782 calories. If you have parmesan cheese, capers, low-salt chicken broth, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Add onion and sauté until golden brown, about 10 minutes.
Add 2 tablespoons oil to pot.
Add garlic and rosemary; sauté 30 seconds.
Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes.
Transfer to bowl with onion.
Toss chicken in large bowl with enough flour to coat; shake off excess.
Sprinkle with salt and pepper.
Heat remaining 3 tablespoons oil in same pot over medium-high heat.
Add chicken; sauté until no longer pink, about 5 minutes.
Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits.
Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten.
Transfer pasta to large bowl.
Serve, passing cheese separately.