Spaghetti and summer chicken cacciatore from On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind by George Germon and Johanne Killeen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 19, 2011

    p. 147 - Another hit from this lovely book! What attracted me to this recipe was the use of seasonal produce that I had in abundance, especially tomatoes. I made the recipe as directed electing to chop the pancetta, celery and my own addition of a small carrot in the Cuisinart so they would be very, very fine and serve to thicken the sauce. We were especially impressed by the depth of flavour of this dish given the relatively short simmer time. I used shitake mushrooms that added a nice earthy flavour to the sauce. The butter they were cooked in also served to add a richness to balance the acidity of the tomatoes. I served this over penne and broke down the pieces of chicken a little so they were more suited to a pasta sauce. Fantastic!

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