Chicken Cacciatore With Rigatoni

• 1 lb. rigatoni
• 1 chicken, cut in pieces
• 1 onion, chopped
• 1 c. dry white wine
• 2 small jars or 1 large jar meatless spaghetti sauce
• 2 bay leaves
• salt
• pepper
• 1 oz. olive oil

1. Brown chicken and chopped onion in olive oil.
2. When well browned, add salt, pepper and bay leaves.
3. Cook for a few minutes, turning pieces occasionally.
4. Add wine; cook until wine is almost evaporated.
5. Add your sauce.
6. Season with salt and pepper (onion and garlic if desired) to taste.
7. Simmer 1/2 hour or until tender. (I like to add a can or frozen package of peas for the last 10 minutes or so.)
8. Meanwhile, cook macaroni; pour on platter and cover with chicken and sauce.
9. Top with grated cheese, if desired.

rigatoni, chicken, onion, white wine, spaghetti sauce, bay leaves, salt, pepper, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421523 (may not work)