pasta with chicken caccitore sauce

prep time:  tbd
cook time:  20 minutes
servings:  4 - 6

ingredients:
4 tablespoons olive oil
1 pound boneless, skinless chicken breasts - cut into 1/4-inch thick strips
salt
pepper
1 small onion - minced
10 ounces white mushrooms - quartered
4 garlic cloves - minced
1/2 cup dry red wine
1 28-ounce can diced tomatoes
2 teaspoons minced fresh thyme
1 pound penne pasta
1/4 cup chopped fresh parsley
1 cup grated parmesan cheese

steps:
1.  bring 4 quarts water to boil in large pot over high heat.  heat 2 tablespoons oil in large nonstick skillet over high heat until just beginning to smoke.  season chicken with salt and pepper to taste and cook until no longer pink, about 3 minutes.  transfer chicken to plate.

2.  add remaining 2 tablespoons oil, onion, mushrooms and 1/2 teaspoon salt to skillet and cook over medium-high heat until browned, 6 - 8 minutes.  add garlic and cook until fragrant, about 1 minute.  add wine, tomatoes, and thyme.  increase heat and simmer until sauce thickens, about 7 minutes.  return chicken to sauce.

3.  meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente.  reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.  add sauce and simmer over medium heat until hot, about 1 minute adding pasta water as needed.  off heat stir in parsley and parmesan.  adjust seasoning as needed and serve.

- cook's country, august/september 2006