2 tablespoons olive oil
750g chicken thigh fillets, trimmed, cut into 4cm pieces
1 onion, halved, thinly sliced
2 cloves garlic, crushed
200g punnet white button mushrooms
2 tablespoons tomato paste
535g can Italian minestrone soup
2 tablespoons balsamic vinegar
1 chicken stock cube (10g), crumbled
1/3 cup chopped fresh parsley
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat oil in a stockpot over a medium to high heat. Add chicken. Cook, stirring for about 5 minutes, or until changed in colour.
Add onion and garlic. Cook, stirring for about 2 to 3 minutes, or until light golden. Add mushrooms and paste. Cook, stirring, a further 1 minute.
Stir in soup, vinegar, stock cube and ½ cup water. Bring to boil. Cover with lid. Gently boil for 10 minutes. Un-cover. Gently boil for a further 5 minutes, or until thickened. Stir in parsley.
Serve chicken sauce over pasta.
TIP! For a change, try serving sauce with creamy mashed potato or gnocchi instead of rigatoni. We used Heinz minestrone soup for this recipe.