Rigatoni with Chicken Thighs
- Salt
- 1 package rigatoni (or your favorite pasta)
- Olive oil, as needed
- 8 boneless, skinless chicken thighs, cut into small pieces
- 3 cloves garlic, minced
- 1 small to medium-sized onion, chopped
- 1 cup chicken broth (or white wine)
- Two 15-ounce cans crushed tomatoes
- Freshly ground black pepper
- Pinch sugar
- Fresh basil, as needed
- Grated Parmesan, for topping
- Bring a pot of lightly salted water to a boil and put the rigatoni into it.
- Cook until al dente (tender firm).
- Heat a large skillet until very hot and then generously drizzle in some olive oil.
- Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in.
- NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.
- After a minute or two, flip over the chicken with a spatula and let brown on the other side.
- Remove to a plate and set aside.
- Repeat with the second half of the chicken pieces.
- Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir.
- Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet.
- Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine.
- Add salt and pepper to taste and a pinch of sugar.
- Reduce the heat and simmer for 15 minutes.
- Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes.
- Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a large bowl and smother with the sauce.
- Top with grated Parmesan cheese.
salt, rigatoni, olive oil, chicken, garlic, onion, chicken broth, tomatoes, freshly ground black pepper, sugar, fresh basil, parmesan
Taken from www.foodnetwork.com/recipes/ree-drummond/rigatoni-with-chicken-thighs.html (may not work)