Rigatoni with Chicken Thighs

By kjs1010

Ingredients

• salt
• 1 -16oz package rigatoni or your favorite pasta
• olive oil as needed
• 8 boneless, skinless chicken thighs, cut into bite-size pieces
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1/2-1 tsp crushed red pepper
• 1 cup chicken broth or white wine
• 2-15oz cans crushed tomatoes
• freshly ground pepper
• pinch of sugar
• 2 tsp Italian seasoning
• mushrooms, green pepper and/or broccoli as desired
• Fresh basil, as needed
• Grated parmesan, for topping

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Bring pot of water to boiling and cook pasta al dente according to package instructions.

Heat a large skillet until very hot and then generously drizzle in some olive oil. Add half of the cut up chicken, do not stir the chicken immediately as you want them to get nice and brown. After a minute or two, flip over the chicken and brown the other side. Remove to plate and set aside. Repeat with the second half of the chicken.

Add a tablespoon or so of olive oil into hot skillet and add garlic and onions. Swirl to coat then add chicken broth or wine, whisking to deglaze pan. Cook until the liquid reduces by half. Add crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce heat and simmer for 15 minutes.

Add the chicken along with the juices on the plate to the tomato/onion mixture. Also add the mushrooms, peppers and broccoli, if desired and continue simmering another 15 minute.

Place cooked pasta on plate or large bowl and smother with the sauce. Top with chopped basil and grated parmesan cheese.