Chicken Cacciatore with Rigatoni

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

Yield: Makes: 4 servings (Serving size: 1-2 thighs, 3/4 cup sauce from pan, and 1 cup pasta)
Total:
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 462
  • Fat: 9.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.1g
  • Cholesterol: 94mg
  • Protein: 34g
  • Carbohydrate: 58g
  • Sugars: 8g
  • Fiber: 6g
  • Sodium: 567mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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