Ingredients
- 1/2 pound rigatoni
- 2 tablespoon extra-virgin olive oil
- 1 pound chicken tenders
- 1 pound boneless
- 1/4 pound pancetta
- 6 pound garlic cloves
- 1 teaspoon hot red pepper flakes
- 4 teaspoon portobello mushroom caps
- 1/2 cup dry red wine
- 1 cup beef stock
- 1 can tomatoes
Preparation
Baking Directions:
Heat a pot of water to a boil for the pasta.
When the water boils, season with salt and add the pasta.
Cook to al dente, with a bite to it.
Meanwhile, heat a deep skillet over medium-high heat.
Add the EVOO and chicken, white and dark meat, and season it with salt and pepper.
Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well.
Transfer the browned chicken to a plate and reserve.
Add the pancetta to the pan and crisp it up, 2 or 3 minutes.
Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender.
Season the mushrooms with salt and pepper after they’ve darkened.
Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes.
Bring the sauce up to a bubble and add the chicken back to the pan.
Simmer the chicken for 5 minutes in the sauce to finish cooking through.
Add the cooked pasta and parsley.
Stir to combine and check seasoning.
Serve with grated Parmigiano-Reggiano cheese.
