Ingredients: |
Ingredients: 1/2 lb rigatoni
2 Tbsp extra-virgin olive oil (EVOO)
1 lb chicken tenders, cut in 1" pieces
1 lb boneless, skinless chicken thighs cut into 1" chunks
freshly ground black pepper
1/4 lb thick-cut pancetta, chopped
5 to 6 garlic cloves, chopped
1/2 tsp crushed red pepper flakes
4 portobello mushroom caps, halved then thinly sliced
1/2 cup dry red wine
1/2 cup beef stock
1 can (28oz) crushed tomatoes
a couple of handfuls fresh flat-leaf parsley, finely chopped
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Directions: |
Directions:Boil a pot of water for the pasta. When the water boils, season with salt and add the pasta. Cook to al dente.
Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO and chicken, white and dark meat, and season with salt and pepper. Let the chicken cook for 3-4 minutes, then turn and brown the opposite side for 2-3 minutes, seasoning after the flip as well. Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up for 2-3 minutes. Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8-10 minutes, stirring frequently, until deep brown and tender.
Season the mushrooms with salt and pepper after they've darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. Add the cooked pasta and parsley. Stir to combine and check seasoning. Serve with Parmigiano-Reggiano cheese. |
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