Chicken Cacciatore and Rigatoni |
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Prep Time: 30 Minutes Cook Time: 26 Minutes |
Ready In: 56 Minutes Servings: 6 |
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From Rachael Ray 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.
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