A warm and hearty dish inspired by the Italian wilderness.
Recipe by: Pastapedia
In a medium bowl, season the chicken with salt and pepper.
In a large pot, turn up the heat, add olive oil and the seasoned chicken and cook for 2-3 minutes.
Add onion, garlic, chili, mushroom, and rosemary. Cook until the chicken is cooked, and your vegetables are golden brown.
Add peppers and olives, then stir until fragrant. Pour in the Tomato Truffle Sauce and season to taste.
Meanwhile, cook the pasta as per the instructions on the pack. Once cooked, drain the pasta, and reserve 1 cup of pasta water.
Stir the pasta in the sauce and add the pasta water if the consistency is too thick.
Garnish with parmesan and basil and serve.
Conchiglioni stuffed with Kale and Ricotta in a Tomato Sauce
Cacciatore, Chicken, Pasta