The word cacciatore means hunter in Italian, and this hearty, rich dish is certainly fit for a hunter’s appetite. We suggest choosing a glass of red wine to pair with the meal as one of your daily snacks.
Resistant Starch: 1.5g
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 medium onion, chopped
4 sliced garlic cloves
2 cups sliced mushrooms
1 tablespoon chopped fresh oregano
1 (28-ounce) can whole tomatoes in juice, chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked rigatoni pasta
1/4 cup chopped fresh parsley
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. add chicken to skillet and brown until golden, turning once, 3 minutes per side. Remove chicken from pan and reserve.
Reduce heat to medium; add onion and cook until soft and translucent, 6-7 minutes. add garlic and cook 1 minute. add mushrooms and oregano and cook until mushrooms release their water, 5 minutes.
Add tomatoes with juices, tomato paste, wine, salt, and pepper; simmer until slightly reduced, 5 minutes. Return chicken to skillet; spoon with some of sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 20-25 minutes. Remove from heat; transfer chicken to a plate.
Toss pasta with sauce in a large bowl. place 1 cup pasta with sauce in each of 4 serving bowls. top with 2 chicken thighs, sprinkle with parsley, and serve.