Chicken Cacciatore And Rigatoni

• 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

1. Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it.
2. Meanwhile, heat a deep skillet over med-high heat.
3. Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
4. 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.
5. Transfer the browned chicken to a plate and set aside.
6. Add the pancetta to the pan and crisp it up for 2-3 minutes.
7. 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.
8. Season the mushrooms with salt and pepper after they have darkened.
9. Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
10. Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
11. Add in the cooked pasta and parsley; stir to combine and check seasoning.
12. Serve with grated parmigiano-reggiano cheese.

salt, rigatoni pasta, extra virgin olive oil, chicken tenders, chicken thighs, fresh ground black pepper, garlic, hot red pepper, portabella mushroom caps, dry red wine, beef stock, tomatoes, flat leaf parsley, cheese

Taken from www.food.com/recipe/chicken-cacciatore-and-rigatoni-176583 (may not work)