Chicken Cacciatore and Rigatoni

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READY IN: 56mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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