Chicken Cacciatore with Rigatoni |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
The word cacciatore means hunter in Italian, and this hearty, rich dish is certainly fit for a hunter’s appetite. We suggest choosing a glass of red wine to pair with the meal as one of your daily snacks. Ingredients:
1 tablespoon olive oil |
1 pound boneless, skinless chicken thighs |
1 medium onion, chopped |
4 sliced garlic cloves |
2 cups sliced mushrooms |
1 tablespoon chopped fresh oregano |
1 (28-ounce) can whole tomatoes in juice, chopped |
1 tablespoon tomato paste |
1/4 cup dry red wine |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 cups cooked rigatoni pasta |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. add chicken to skillet and brown until golden, turning once, 3 minutes per side. Remove chicken from pan and reserve.
2. Reduce heat to medium; add onion and cook until soft and translucent, 6-7 minutes. add garlic and cook 1 minute. add mushrooms and oregano and cook until mushrooms release their water, 5 minutes.
3. Add tomatoes with juices, tomato paste, wine, salt, and pepper; simmer until slightly reduced, 5 minutes. Return chicken to skillet; spoon with some of sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 20-25 minutes. Remove from heat; transfer chicken to a plate.
4. Toss pasta with sauce in a large bowl. place 1 cup pasta with sauce in each of 4 serving bowls. top with 2 chicken thighs, sprinkle with parsley, and serve.
|
|