- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 20 min
- Cook: 42 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 875
- Total Fat
- 32 g
- Saturated Fat
- 7 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 42 g
- Cholesterol
- 100 mg
- Sodium
- 1230 mg
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 20 min
- Cook: 42 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 875
- Total Fat
- 32 g
- Saturated Fat
- 7 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 42 g
- Cholesterol
- 100 mg
- Sodium
- 1230 mg
Ingredients
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
- To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.
- To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
- Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
- Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.
- Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes.
- Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.
