This hunter-style Italian classic is the perfect dish for dinner guests – packed with lots of flavor and simple to prepare.


  1. Season chicken thighs with salt and pepper. Heat oil in large skillet set over medium-high heat; cook chicken, turning once, for 8 to 10 minutes or until browned. Transfer to plate.
  2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup pasta water.
  3. In same skillet, cook onions, fennel, carrots, red pepper, garlic, celery, rosemary and thyme over medium heat, stirring occasionally, for 5 to 7 minutes or until vegetables are softened. Stir in capers.
  4. Add wine and reserved pasta water to skillet. Simmer for about 5 minutes or until most of the liquid has evaporated.
  5. Return chicken to skillet; add tomatoes, turning to coat. Cover and cook for 10 to 15 minutes or until chicken is cooked through and tender.
  6. Divide pasta evenly among plates. Top with chicken and sauce. Sprinkle with parsley.

Tip: Serve with Parmesan cheese curls for added indulgence.

Makes 8 servings. Per serving: 280 calories, 7 g fat, 1.5 g saturated fat, 70 mg cholesterol, 220 mg sodium, 34 g carbohydrates, 5 g fiber, 6 g sugar, 19 g protein.

A Pasta Fits original recipe.

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