TUSCAN GARDEN CACCIATORE

Recipe adapted from Bella Sun Luci Recipes

Just purchased the most amazing Tuscan Garden Sauce Starter from Bella Sun Luci – owned and run by a good high school friend, Mary Mooney.  This starter makes this dish super easy and very tasty!

Bella Sun Luci’s overview: “Rich and hearty flavors of this authentic cacciatore can be yours in minutes. We love this recipe for its effortless preparation of gourmet Italian meal. Umami flavors of mushrooms and (artichokes) blend with sweet tomatoes and tender chicken to create a true food of comfort.”

Total Cook Time: 30 minutes        Serves: 4

INGREDIENTS

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs

1 Tbsp. olive oil

¼ - ½ thinly sliced onion

1 tsp. Better Than Bullion

¼ cup white wine

One 28 oz. can diced tomatoes

3 generous Tbsp. Bella Sun Luci Tuscan Garden Sauce Starter

1 cup mushrooms, sliced thick or quartered

½ cup marinated artichoke hearts, sliced

½ lb. asparagus cut on the diagonal into 1” pieces

1 lb. pappardelle or choice of favorite long pasta

Salt and pepper to taste

Freshly chopped basil for garnish

Freshly grated Parmigiana Reggiano for garnish

DIRECTIONS

1. Cook pasta as directed on package, set aside.

2. Marinade chicken for at least :30 in favorite Italian marinade.

3. Grill chicken over medium-high heat, ~ 4 min. each side. Set aside. Chicken will finish cooking in sauce.

4. Heat a large pan over medium heat and add olive oil.

5. Sweat the onions until soft but not browned.

6. Add the Better Than Bullion and cook into onions for 1 min.

7. Add white wine to the pan and stir, slowly scraping the bottom of the pan to deglaze the brown bits, turn up the heat to medium-high

8. Add diced tomatoes and sauce starter to the pan over medium heat.; stir to combine the tomatoes and Sauce Starter, I recommend smashing about half of the diced tomatoes with a wooden spoon or potato masher to get a smoother consistency.

9. Add the mushrooms, artichoke hearts, asparagus, and grilled chicken (with juices) to the pan and let simmer partially covered over medium-low heat until the chicken is cooked through, approximately 10 minutes.

10. Plate immediately over pasta and garnish with basil and Parm.