Ingredients:
1 lb rigatoni pasta or 1 lb penne
4 boneless skinless chicken breasts ( or thighs)
3 tablespoons balsamic vinegar
3 minced garlic cloves
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
3 portabella mushroom caps, halved and sliced thin
salt, to taste
1 (28 ounce) cans crushed tomatoes
1/3 cup chopped flat leaf parsley
fresh grated parmesan cheese
Directions:
Cook pasta to desired done-ness.
Rub chicken breasts or thighs with the balsamic vinegar.
Heat a large nonstick skillet over high heat. Cook the chicken 5 minutes per side and remove from heat.
Meanwhile, heat garlic and red pepper flakes in oil until garlic starts making noise. Add portobellos, coat with oil, then sprinkle them with salt, and cover.
Check after 5 minutes. You should have a dark gravy of portobello juices at this time. If the mushrooms are not dark and soft, toss them, cover, and cook another couple of minutes.
Add the tomatoes and parsley. Sauce should be a rich reddish brown.
Slice chicken diagonally and add to the sauce. Heat through.
Add the pasta, toss and pour onto a serving platter.
Top with grated parmesan cheese.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.