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 pasta. Season with salt and pepper. Stir to combine.

While pasta cooks, core, then cut peppers into 1/2-inch pieces. Thinly slice mushrooms. Roughly tear basil. Pat chicken dry with paper towels. 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 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown and cooked through, 3-4 min per side.\*\* (TIP: Don't overcrowd the pan; cook chicken in two batches if needed!) Transfer chicken to a plate.

Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms and peppers. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Season with salt. Add garlic puree and 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 gentle boil. Add chicken and any juices on the plate. Cook, stirring occasionally, until sauce thickens, 3-4 min. Remove pan from heat and stir in 2 tbsp butter (dbl for 4 ppl) until melted.

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