Recipe by ChipotleChick
From Rachel Ray's 30 Minute Meals. A quick version of the classic recipe.
Top Review by TXOLDHAM
We have this for dinner at least once a month. My family likes it better than the usual way to make Chicken Cacciatore. I was going to post myself but found you had already done it! I have used 1/2 cup beef broth rather than the balsamic vinegar but I will have to try it this way next time. Thanks ChipotleChick.
- 1 lb rigatoni pasta or 1 lb penne
- 4 boneless skinless chicken breasts (or thighs)
- 3 tablespoons balsamic vinegar
- 3 minced garlic cloves
- 1⁄4 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 3 portabella mushroom caps, halved and sliced thin
- salt, to taste
- 1 (28 ounce) can crushed tomatoes
- 1⁄3 cup chopped flat leaf parsley
- fresh grated parmesan cheese
Directions See How It's Made
- Cook pasta to desired done-ness.
- Rub chicken breasts or thighs with the balsamic vinegar.
- Heat a large nonstick skillet over high heat. Cook the chicken 5 minutes per side and remove from heat.
- Meanwhile, heat garlic and red pepper flakes in oil until garlic starts making noise. Add portobellos, coat with oil, then sprinkle them with salt, and cover.
- Check after 5 minutes. You should have a dark gravy of portobello juices at this time. If the mushrooms are not dark and soft, toss them, cover, and cook another couple of minutes.
- Add the tomatoes and parsley. Sauce should be a rich reddish brown.
- Slice chicken diagonally and add to the sauce. Heat through.
- Add the pasta, toss and pour onto a serving platter.
- Top with grated parmesan cheese.