Bel Aria Chicken and Pasta

From Rachael Ray: 365 No Repeats

Coarse salt
1 pound rigatoni pasta
3 Tbsp extra-virgin olive oil (EVOO)
3 Tbsp unsalted butter
1 1/3-1 1/2 lb chicken tenders, cut into large bite size pieces
coarse black pepper
1/2 lb cremini mushroom caps, thinly sliced, or 4 portabello caps, gills scraped out, halved and thinly sliced
4 garlic cloves, chopped
4 Italian hot red cherry peppers, drained and chopped, plus a splash of the pickling juices from the jar
1/2 C dry white wine
1/2 C grated Parmigiano-Reggiano, plus more to pass at the table
handful of fresh flat-leaf parsley, chopped
crusty bread

Bring a large pot of water to a boil for the pasta. When it comes to a boil, salt it and add the rigatoni.

While the pasta is working, heat a big, deep skillet over medium-high heat. Add 2 tablespoons of the EVOO and 1 1/2 tablespoons of butter. When the butter melts into the oil, add the chicken to the skillet, season with salt and pepper, and brown for 2-3 minutes on each side. Transfer chicken to a plate. It will finish cooking through when added back to the sauce later.

Return the pan to the heat and add another tablespoon of EVOO, the remaining butter, then the mushrooms and garlic. Cook until the mushrooms are tender, 10-15 minutes. Salt and pepper the mushrooms after they brown. Next, add hot peppers and a splash of the pickling liquid to the pan. Add the white wine and scrape up the pan drippings with a wooden spoon. Cook the wine down for a minute, then slide the chicken back into the pan. Cook together another couple of minutes to finish cooking the chicken through.

Just before you drain the pasta, add 2 ladles of the water to the skillet. The starchy water will help the sauce form and adhere to the pasta. Drain the pasta while it still has a strong bite to it, a little shy of al dente. It will continue to cook a little once it is combined with the sauce. Drain the rigatoni well and add it to the skillet. Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two, sprinkling in 2 or 3 handfuls of cheese as you go, to allow the pasta to soak up the sauce and flavors. Garnish the pasta with lots of chopped parsley and pass extra cheese and crusty bread at the table.