Penne with Chicken and Mushroom Sauce
Serves 6 • Cooking Time 3 to 4 hours on Low • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: Inspired by the classic flavors of chicken cacciatore, a savory Italian braise that includes mushrooms, tomatoes, onions, and herbs, we set out to create a hearty pasta sauce that would pair perfectly with whole-wheat pasta. We didn’t skimp on the mushrooms and settled on two bold types to ensure a hearty sauce: cremini and porcini. Microwaving the cremini with our aromatics—onion, garlic, and tomato paste—was an easy way to bloom the aromatics and soften the mushrooms before adding them to the slow cooker. For the base of our sauce, we chose crushed tomatoes, which allowed the earthiness of the mushrooms to shine through, and a little soy sauce for deep meaty notes. Bone-in chicken breasts gave the sauce richness, and they were moist enough to shred easily by the end of the Cooking Time. Finally, a sprinkling of minced parsley, stirred in just before serving, contributed a hit of freshness. See the sidebar that follows the recipe.
1 |
pound cremini mushrooms, trimmed and sliced ¼ inch thick |
1 |
onion, halved and sliced thin |
2 |
tablespoons tomato paste |
6 |
garlic cloves, minced |
1 |
tablespoon extra-virgin olive oil |
¼ |
ounce dried porcini mushrooms, rinsed and minced |
1 |
(28-ounce) can crushed tomatoes |
1 |
tablespoon low-sodium soy sauce |
Salt and pepper |
|
2 |
(12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat |
1 |
pound whole-wheat penne |
¼ |
cup chopped fresh parsley |
1. Microwave cremini mushrooms, onion, tomato paste, garlic, 1 teaspoon oil, and porcini mushrooms in covered bowl, stirring occasionally, until vegetables are softened, about 10 minutes; transfer to slow cooker. Stir in tomatoes, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 3 to 4 hours on low.
2. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir shredded chicken into sauce and let sit until heated through, about 5 minutes.
3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and parsley and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve.
Per serving:
Cal 430
Fat 6g
Sat Fat 1g
Chol 45mg
Carb 63g
Protein 30g
Fiber 11g
Sodium 720mg
*To reduce sodium level to 560mg, use no-salt-added tomatoes.