Chicken Cacciatore with Rigatoni



  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 medium onion, chopped
  • 4 sliced garlic cloves
  • 2 cups sliced mushrooms
  • 1 tablespoon chopped fresh oregano
  • 1 (28-ounce) can whole tomatoes in juice, chopped
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked rigatoni pasta
  • 1/4 cup chopped fresh parsley


1. Heat oil in a large nonstick skillet over medium-high heat. add chicken to skillet and brown until golden, turning once, 3 minutes per side. Remove chicken from pan and reserve.

2. Reduce heat to medium; add onion and cook until soft and translucent, 6–7 minutes. add garlic and cook 1 minute. add mushrooms and oregano and cook until mushrooms release their water, 5 minutes.

3. add tomatoes with juices, tomato paste, wine, salt, and pepper; simmer until slightly reduced, 5 minutes. Return chicken to skillet; spoon with some of sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 20–25 minutes. Remove from heat; transfer chicken to a plate.

4. toss pasta with sauce in a large bowl. place 1 cup pasta with sauce in each of 4 serving bowls. top with 2 chicken thighs, sprinkle with parsley, and serve.

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  • The word cacciatore means hunter in Italian, and this hearty, rich dish is certainly fit for a hunter’s appetite. We suggest choosing a glass of red wine to pair with the meal as one of your daily snacks.


    Resistant Starch: 1.5g

  • Yield: Makes: 4 servings (Serving size: 1–2 thighs, 3⁄4 cup sauce from pan, and 1 cup pasta)

Nutritional Information

Calories per serving: 462
Fat per serving: 9.6g (sat 1.9g, mono 4.1g, poly 2.1g)
Cholesterol per serving: 94mg
Protein per serving: 34g
Carbohydrate per serving: 58g
Sugars per serving: 8g
Fiber per serving: 6g
Sodium per serving: 567mg
CarbLovers Diet Cookbook