Prep 30 mins
Cook 26 mins
From Rachael Ray
- 1⁄2 lb rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 1 lb chicken tenders, cut into 2-inch pieces
- 1 lb boneless skinless chicken thighs, cut into 2-inch chunks
- fresh ground black pepper
- 1⁄4 lb thick-cut pancetta, chopped
- 5 -6 garlic cloves, chopped
- 1 teaspoon crushed hot red pepper flakes
- 4 portabella mushroom caps, halved and thinly sliced across
- 1⁄2 cup dry red wine
- 1 cup beef stock
- 1 (28 ounce) can crushed tomatoes
- 1⁄4-1⁄2 cup flat leaf parsley, finely chopped
- grated parmigiano-reggiano cheese
- Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it.
- Meanwhile, heat a deep skillet over med-high heat.
- Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
- Let the chicken sit for 3-4 minutes, then turn it and brown the opposite side for 2-3 minutes, seasoning it after the flip as well.
- Transfer the browned chicken to a plate and set aside.
- Add the pancetta to the pan and crisp it up for 2-3 minutes.
- Add in the garlic and red pepper flakes; stir for 30 seconds; add in the mushrooms; brown for 8-10 minutes, stirring often, until deep brown and tender.
- Season the mushrooms with salt and pepper after they have darkened.
- Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
- Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
- Add in the cooked pasta and parsley; stir to combine and check seasoning.
- Serve with grated parmigiano-reggiano cheese.
I made this for dinner tonight (just got the 30-Minute Get Real Meals cookbook). I liked it...DH thought the powerful sauce would be better suited for sausage - he didn't like the chicken, but did essentially eat 2 helpings of pasta. I also thought the sauce was a bit runny. The only change I made was to use bacon instead of pancetta.