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Chicken Cacciatore with Rigatoni

Prep time 15 mins
Cook time 45 mins
Total time 1 hr
Yield Makes: 4 servings (Serving size: 1-2 thighs, 3/4 cup sauce from pan, and 1 cup pasta)
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

Nutrition Information

  • calories 462
  • fat 9.6 g
  • satfat 1.9 g
  • monofat 4.1 g
  • polyfat 2.1 g
  • cholesterol 94 mg
  • protein 34 g
  • carbohydrate 58 g
  • sugars 8 g
  • fiber 6 g
  • sodium 567 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.