Rigatoni with Braised Chicken

The real title would be: Rigatoni with Braised Chicken tossed in Stone ground Mustard with Fried Panchetta, Fire Roasted Tomatoes and Freshly grated Parmesan. But that was a little long for the title. This is a little recipe that I tried yesterday on a whim and it actually was really good. I love it when that happens! But since it was only an experiment, I didn’t take pictures or write down a recipe. So i’ll just have to do my best to explain what I did. Trust me, this is not a complicated or exact recipe by any means, so have some fun with it.


Rigatoni Pasta 1lb

1 can Hunts Fire Roasted Diced tomatoes

1 package Panchetta

1 1/2 lbs of Chicken Tenders

Fresh Parmesan Cheese

Dijon Mustard

Olive oil

Chicken Stock

Drizzle about 1 Tablespoon of Olive oil in the bottom of a skillet and turn heat to med-high. Once heated, place all of the chicken in the skillet and cook for about a minute. Then pour enough chicken stock into cover the chicken and cover with a lid. Turn heat down to medium. You can also use water for this or any combo of water and chicken stock. I personally like the added flavor that the chicken stock gives. The chicken should take about 10 min to cook, but keep a good eye on it and flip periodically. It may take longer or shorter periods of time to cook the chicken depending on thickness of it.

Once you have the chicken cooking start to boil the water for the pasta. Cook the pasta and then drain. Try to time the pasta and chicken being done at almost the same time, so that everything is still hot when you are ready to serve.

Once the chicken is cooked, take it out of the skillet, place on a cutting board and dice, then transfer to a bowl and add mustard. I have no measured amount to tell you here other than be sparing. Stone ground mustard is very potent, so take is slow and taste as you go.

Drain the liquid out of the skillet and begin to fry the panchetta on high heat. This shouldn’t take long and remember that it’s cured meat, so it doesn’t have to be fried to a crisp to be safe to eat.

Once the panchetta is cooked, chop it up and put in the same bowl as the chicken, then add the already drained can of tomatoes. Stir together. Place pasta on a plate and put chicken mixture on top. Then grate the parmesan cheese on top.

I hope you are able to follow the haphazard recipe I came up with. Happy Cooking!


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