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) cans crushed tomatoes
1/4-1/2 cup flat leaf parsley, finely chopped
grated parmigiano-reggiano cheese
Directions:
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.
Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
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.
Add the pancetta to the pan and crisp it up for 2-3 minutes.
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.
Season the mushrooms with salt and pepper after they have darkened.
Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
Add in the cooked pasta and parsley; stir to combine and check seasoning.
Serve with grated parmigiano-reggiano cheese.
Servings: 6
Time preparation: 30 min.
Time total: 56 min.