Chicken, Broccoli, And Tomato Pasta - cooking recipe

Ingredients

1 lb rigatoni pasta
1 tablespoon olive oil
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup diced onion
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon kosher salt
1 teaspoon sugar
1 cup red wine
1 (28 ounce) can diced tomatoes
1/2 lb broccoli, chopped into 1/2-inch pieces
1 cup grated parmigiano-reggiano cheese

Preparation

Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.