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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside. | 2. Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl. | 3. Press the chicken thighs into the flour mixture, tapping off any loose flour. | 4. Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm. | 5. Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes. | 6. Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce. | 7. Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine. | 8. Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes. | 9. If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened. | 10. About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil. | 11. Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain. | 12. To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs. | 13. Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				100.8669	0.0	22.4401	0.5667
pancetta	1/4	pound	sliced	100.8669	0.0	22.4401	0.5667
purpose flour	1/2	cup		100.8669	0.0	22.4401	0.5667
italian herb seasoning	1	tablespoon		100.8669	0.0	22.4401	0.5667
red pepper flake	1	tablespoon		100.8669	0.0	22.4401	0.5667
chicken thigh	6		bone	11959.2	21.4722	260.3844	1202.1714
green bell pepper	1		chopped	-	-	-	-
onion	1		diced sweet	28.0	6.537999999999999	0.77	0.07
baby portobello mushroom	1	pound	sliced	100.8669	0.0	22.4401	0.5667
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
red wine	1/2	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
rigatoni pasta	1	package		100.8669	0.0	22.4401	0.5667
parmesan cheese			shredded	-	-	-	-
salt black pepper	to taste		ground	100.8669	0.0	22.4401	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.