Win a Copy of SimpleItaly Loves Chicken + Rigatoni and Chicken all'Amatriciana Recipe

Frequent Dream of Italy contributor Sharon Sanders has a new e-cookbook out dedicated to Italian chicken recipes. SimpleItaly Loves Chicken ($2.99) is for sale in the Amazon Kindle store and Barnes & Noble Nook store.

LEAVE A COMMENT below with the name of your favorite chicken dish (doesn't have to be Italian, but we do love Italian dishes!) and you might be randomly selected to win a FREE COPY of SimpleItaly Loves Chicken! We will pick one random winner on March 17, 2012. Deadline to leave a comment is 11:59 p.m. Friday, March 16th. Note that comments must be approved so don't worry if your doesn't show up right away.

Sharon kindly shared one of the 25 delicious recipes from her new e-book:

This recipe for Rigatoni and Chicken all'Amatriciana is inspired by the famous pasta dish from the town of Amatrice (in the Italian region of Lazio).
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta or bacon, cut in slivers
1 onion, halved and thinly sliced
3/4 pound boneless skinless chicken breasts, thinly sliced
1 can (28 ounces) crushed tomatoes
1/2 teaspoon crushed red pepper + extra for garnish
Salt
1 pound dried rigatoni
Grated Pecorino Romano cheese

1. Set a covered large pot of water over high heat.
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the pancetta. Cook, stirring often, for about 5 minutes or until the pancetta starts to crisp. Add the onion. Cook, stirring occasionally, for about 5 minutes until golden.

3. Scrape the pancetta and onion to one side. Add the chicken in a single layer. Cook, stirring occasionally, for about 4 minutes, or until no longer pink.
4. Add the tomatoes, pepper, and 1/4 teaspoon salt. Reduce the heat to medium-low. Cook, stirring occasionally, for 20 minutes. Season to taste with salt and more pepper if needed.

5. When the water boils, add 1 tablespoon salt and the rigatoni. Stir. Cover and return to the boil. Uncover and cook, stirring occasionally, for about 10 minutes, or until al dente. Reserve 1/2 cup of the cooking water. Drain the rigatoni.

6. Add the rigatoni to the skillet. Toss to coat. Add a bit of cooking water, if needed, to loosen the sauce. Garnish with cheese and more crushed red pepper at the table.

Serves 4 to 6.