Categories: Chicken, Main Dish, 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
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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.
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Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
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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.
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Add the pancetta to the pan and crisp it up for 2-3 minutes.
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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.
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Season the mushrooms with salt and pepper after they have darkened.
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Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
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Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
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Add in the cooked pasta and parsley; stir to combine and check seasoning.
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Serve with grated parmigiano-reggiano cheese.