Chris T.


The weather is getting cooler and soups and stews are great but so is a nice hearty pasta dish like this. I usually serve this with a crusty italian bread, italian green beans or a salad and pass the parmesan around! Also if you like it hot sprinkle on some crushed red pepper flakes...YUM! ** If you want a thicker sauce you can coat the chicken in flour before browning and that flour will thicken the sauce that you will be making in the same pan,you can also add sliced celery and some bell pepper and a splash of cooking wine to make it more authentic if you would like to**.


★★★★★ 1 vote

12( 1 cup) servings


  • 1 lb
    rigatoni pasta, uncooked
  • 3 Tbsp
    olive or vegetable oil
  • 1 1/2 lb
    chicken breast halves, skinless and boneless, cut into 1 inch pieces
  • 3 c
    sliced fresh mushrooms
  • 1/2 c
    chopped sweet onion(i like vidalias)
  • 2-3 clove
    garlic, finely chopped
  • 1
    bay leaf
  • 1 Tbsp
    chopped fresh rosemary or 1 teaspoon dried rosemary leaves
  • 1 tsp
    kosher or sea salt
  • 28 oz
    can(or boxed as i use now) of whole tomatoes(which is 3 1/2 cups),undrained and chopped
  • 15 oz
    can(or boxed as i use now) of tomato sauce(it is about 1 3/4 cups of sauce)



  1. Cook pasta according to box directions,drain.
  2. In a large saucepan( like a 5-6 qt one) heat oil on medium-high heat and add chicken.
  3. Cook until browned a bit...making sure it is done inside...about 10-12 minutes.
  4. Push cooked chicken to one side of the pan.
  5. Add mushrooms,onions,garlic,bay leaf,rosemary and salt.
  6. Cook for 5 minutes or until mushrooms are tender, stirring frequently.
  7. Add tomatoes with juice and tomato sauce and heat to boiling.
  8. Reduce heat and simmer for about 15 minutes stirring frequently.
  9. Discard bay leaf and toss hot pasta with the sauce.

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