Chicken Cacciatore with Rigatoni

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.