Chicken Cacciatore with Rigatoni

Another home run from The Carb Lover's Diet Cookbook. Ed paged through the recipes over the weekend and requested this. Being the giving and loving wife that I am, I complied and we had this for a Saturday night dinner. I think it's his new fav. He went bananas. We ate it while watching Pioneer Woman preparing a hungry man meal for her husband, so it was quite fitting. Here's the recipe:

Ingredients
1 tablespoonolive oil
1 poundboneless, skinless chicken thighs
1 medium onion, chopped
4 sliced garlic cloves
2 cupssliced mushrooms
1 tablespoonchopped fresh oregano
1 (28-ounce) can whole tomatoes in juice, chopped
1 tablespoontomato paste
1/4 cupdry red wine
1/4 teaspoonsalt
1/4 teaspoonblack pepper
4 cupscooked rigatoni pasta
1/4 cupchopped fresh parsley

Preparation
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.