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Mock "Chicken" Cacciatore
This savory pasta dish is great with a glass of
Cabernet Franc.
½ onion, sliced very thin
3 cloves garlic, minced
1 shallot, sliced very thin or diced
½ red pepper, sliced thin
10 baby bella, crimini, or your favorite mushroom, sliced thin
3 tbsp. olive oil
¼ cup good red wine
1 tsp capers
1 tsp caper juice (from the jar)
1 15 oz. can of Hunt’s petite diced tomatoes
1 tsp oregano
2 tsp dried basil
8 leaves fresh basil, torn
¼ tsp. crushed red pepper
1 tsp parsley
About 10 mock chicken tenders (I like Morningstar Farms “chicken”
strips)
Salt and pepper, to taste
1) Add onion to large sauce pan and sauté in
two tbsp. olive oil til carmelized (about 5 minutes). Add shallots, garlic,
red pepper, oregano, dried basil, parsley and crushed red pepper, and
sauté another 5 minutes or so. Add mushrooms and sauté a
couple of minutes.
2) Add can of diced tomatoes, capers and caper juice, red wine, 1 tbsp.
olive oil and simmer about 10 minutes. Add fresh basil a minute or two
before serving.
3) In separate skillet, fry “chicken” strips in olive oil
about 5 minutes on each side on medium heat.
4) Toss sauce with your favorite pasta. I like spaghetti or linguine.
Add chicken tenders on top.
Dinner for two.
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