Chicken Cacciatore with Rigatoni

Ingredients

• 0.3 teaspoon pepper black
• 28 ounce canned tomatoes whole chopped canned
• 0.3 cup cooking wine dry red
• 0.3 cup parsley fresh chopped
• 4  garlic cloves sliced
• 2 cups mushrooms sliced
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 tablespoon oregano fresh chopped
• 4 cups rigatoni pasta cooked
• 0.3 teaspoon salt 
• 1 pound chicken thighs boneless skinless
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan

Directions

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.
2. Remove chicken from pan and reserve.
3. 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.
4. 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.
5. Remove from heat; transfer chicken to a plate.
6. 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.