Chicken cacciatore with spinach tagliatelle

by Iris Imports
Chicken cacciatore with spinach tagliatelle

PREPARATION 20 minutes

COOKING 2 hours


1 lb (500 g) TAGLIATELLE DEDICATO WITH SPINACH pasta, cooked al dente


  • 45 ml (3 tbsp.) DeCarlo olive oil
  • 6-8 skinless chicken pieces
  • 250 ml (1 cup) onions, chopped
  • 5-6 minced garlic cloves
  • 250 ml (1 cup) carrots, chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 250 ml (1 cup) sliced mushrooms
  • 5 ml (1 tsp) dried oregano
  • 2-3 bay leaves La Pugliesina
  • 1 sprig of fresh thyme or basil
  • 125 ml (1/2 cup) red wine
  • 1 can (430 ml) Dedicato diced tomatoes
  • 500 ml (2 cups) tomato sauce
  • 500 ml (2 cups) chicken broth
  • 1 packet (55 g) powdered demi-glace sauce
  • Salt and pepper to taste
  • Fresh leaves of watercress, spinach or arugula


  1. In a large pot, heat half the olive oil. Brown the chicken pieces on all sides. Season. Reserve on a plate.
  2. In the same pot, add the rest of the olive oil. Sweat the chopped onion and garlic for 2 minutes.
  3. Add carrots, peppers and mushrooms.
  4. Season with oregano, bay leaves, fresh herbs, salt and pepper. Cook for 2-3 minutes.
  5. Deglaze with red wine. Let reduce by half. Add the diced tomatoes, tomato sauce, chicken broth and powdered demi-glace sauce. Mix well.
  6. Add the chicken pieces. Cover.
  7. Bake for 1 h15 m. Remove the lid. Cook for 30-40 minutes.
  8. Remove from oven.
  9. Add the sauce, greens of your choice (fresh watercress leaves, spinach or arugula) and fresh basil to your pre-cooked pasta. Mix together.
  10. Serve the pasta with chicken, sauce and grated cheese to taste on top.

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