Chicken Cacciatore And Rigatoni Recipe

Name: Chicken Cacciatore And Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: salt, 1/2 lb rigatoni pasta, 2 tablespoons extra virgin olive oil, 1 lb chicken tenders, cut into 2-inch pieces, and more.

Yes, Chicken Cacciatore And Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cacciatore And Rigatoni

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