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

1. 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.

2. Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.

3. 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.

4. Add the pancetta to the pan and crisp it up for 2-3 minutes.

5. 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.

6. Season the mushrooms with salt and pepper after they have darkened.

7. Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.

8. Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.

9. Add in the cooked pasta and parsley; stir to combine and check seasoning.

10. Serve with grated parmigiano-reggiano cheese.

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