Chicken Cacciatore and Rigatoni

From Rachael Ray

• Ready In: 56 mins
• Serves: 6

Ingredients

•  salt
• 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

Directions

1. Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it.
2. Meanwhile, heat a deep skillet over med-high heat.
3. Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
4. 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.
5. Transfer the browned chicken to a plate and set aside.
6. Add the pancetta to the pan and crisp it up for 2-3 minutes.
7. 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.
8. Season the mushrooms with salt and pepper after they have darkened.
9. Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
10. Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
11. Add in the cooked pasta and parsley; stir to combine and check seasoning.
12. Serve with grated parmigiano-reggiano cheese.