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1
Heat a pot of water to a boil for the pasta.
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2
When the water boils, season with salt and add the pasta.
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3
Cook to al dente, with a bite to it.
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4
Meanwhile, heat a deep skillet over medium-high heat.
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5
Add the EVOO and chicken, white and dark meat, and season it with salt and pepper.
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6
Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well.
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7
Transfer the browned chicken to a plate and reserve.
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8
Add the pancetta to the pan and crisp it up, 2 or 3 minutes.
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9
Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender.
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10
Work on the Spinach with Lemon-Caper Butter, page 224, during your pocket of time here.
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11
Season the mushrooms with salt and pepper after theyve darkened.
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12
Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes.
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13
Bring the sauce up to a bubble and add the chicken back to the pan.
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14
Simmer the chicken for 5 minutes in the sauce to finish cooking through.
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15
Add the cooked pasta and parsley.
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16
Stir to combine and check seasoning.
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17
Serve with grated Parmigiano-Reggiano cheese and spinach.
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18
Beef stock is used to make the dish taste as if it had been simmering a long time.
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19
I use beef rather than chicken stock to deepen the reddish brown tone of the sauce and to high-light the earthy, beef-like flavor of the mushrooms.
