Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return cavatappi to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) and half the Parmesan to the pot. Season with salt and pepper, then stir to coat cavatappi.

While cavatappi cooks, core, then cut pepper into 1/2-inch pieces. Quarter mushrooms. Pat chicken dry with paper towels. Cut each tender in half. Transfer chicken to a large bowl. Season with salt and pepper. Sprinkle flour over top, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed!) Cook until golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat. Transfer chicken to a plate.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Return the pan to medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until mushrooms are golden and peppers are tender-crisp, 3-4 min. Season with salt and pepper. Add garlic puree. Cook, stirring constantly, until fragrant, 30 sec.

Sprinkle Italian Seasoning into the pan with veggies. Stir in crushed tomatoes, vinegar and reserved pasta water. Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Add chicken and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter is melted and chicken is warmed through. Season with salt and pepper, to taste. (TIP: Add 1/2 tsp sugar if the sauce is too acidic.)

Add 1/3 cup sauce (dbl for 4 ppl) from the pan to the pot with cavatappi, then stir to coat. Divide cavatappi between plates. Spoon cacciatore over top. Sprinkle with remaining Parmesan.