It's a VERY rare occasion when it's too hot to turn on the oven in SF. Tonight, it stayed around 80 degrees, which meant that the oven was out of the question when it came to dinner! I turned to another recipe from my Pasta Revolution cookbook and make Pasta with Chicken Cacciatore Sauce. All done on the stovetop and VERY easy! I rarely get the chance to use Herbes de Provence and loved it in this dish!
1 Tbsp olive oil
1/4 c onions, chopped
1 c mushrooms, sliced
2 cloves garlic, minced
1/2 tsp Herbes de Provence
1 tsp all-purpose flour
1/4 c red wine
1/2 c chicken broth
1 c diced tomatoes
1/4 tsp sugar
1/2 lb cooked chicken, sliced
1/2 c Parmesan cheese
Chopped fresh parsley, for garnish
1. Heat oil in a pan over medium heat. Add onion and mushrooms and cook until browned, 5 minutes.
2. Stir in garlic and Herbes de Provence and cook until fragrant, 30 seconds. Stir in flour and cook for 1 minute.
3. Whisk in wine and broth until smooth. Add tomatoes and sugar and bring to a simmer. Cook until sauce is thickened, 10 minutes.
4. Stir in chicken, pasta and Parmesan. Garnish with parsley and serve.