Chicken Cacciatore

Today we're making chicken cacciatore pasta. And if you're a purist just separate the pasta and chicken into courses. We hope you enjoy it!

INGREDIENTS WITH GRAM AMOUNTS

• 1 pound (454g) pappardelle
• 2 pounds (908g) boneless skinless chicken thighs
• 2 tablespoons (28g) olive oil
• 4 tablespoons (56g) butter - cubed, divided
• 1 large onion - sliced
• 1 large red bell pepper - sliced
• 6 cloves garlic - minced
• 3 (85g)ounces tomato paste
• 28 (794g) ounce can plum tomatoes - hand crushed or blender pulsed
• ¾ cup (180g) dry white wine
• 1 cup (240g) low-sodium chicken stock
• ¾ cup (120g) black oil-cured olives - rinsed, pitted, and chopped
• 3 tablespoons capers - rinsed
• salt and pepper - to taste
• ¼ cup flat-leaf Italian parsley minced
• 1 cup (240g) reserved pasta water will most likely not need any