1

Heat one tablespoon olive oil in a deep 12-inch skillet over medium-high heat until shimmering.

2

Cut chicken thighs into bite-sized pieces, seasoning with half the salt and black pepper on a cutting board.

3

Add chicken pieces to skillet, searing undisturbed for 5 minutes until nicely golden and browned on the bottom.

4

While chicken sears, slice yellow onion, core and slice red bell pepper, and slice cremini mushrooms into strips.

5

Mince peeled garlic cloves and finely chop fresh rosemary leaves, transferring browned chicken to a side plate.

6

Add remaining olive oil to skillet over medium heat, then add sliced bell pepper, onion, and cremini mushrooms.

7

Sauté vegetables for 6 minutes until mushrooms release moisture and peppers become tender with caramelized browned edges.

8

Stir in minced garlic and fresh rosemary, cooking for 1 minute until kitchen fills with deep herbaceous aromas.

9

Pour crushed tomatoes into skillet, stirring thoroughly with a wooden spoon to deglaze savory bottom browned bits.

10

Return browned chicken and accumulated resting juices to skillet, reduce heat to medium-low, and simmer for 15 minutes.

11

Bring a large pot of salted water to a rolling boil and cook penne pasta for 11 minutes.

12

Drain al dente penne pasta, reserving three tablespoons starchy cooking liquid, and add pasta directly into cacciatore sauce.

13

Simmer pasta in sauce for 2 minutes with reserved water, tossing until every penne tube is richly coated.

14

Portion rustic chicken cacciatore into deep warmed pasta bowls and shower generously with finely grated parmesan cheese.

Rustic Chicken Cacciatore Penne

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