1/2-16 oz box (8 oz) Notta Pasta
3-4 tablespoons extra virgin olive oil, divided
1 1/2 lbs chicken thighs, cut into bite size pieces
Salt and fresh cracked pepper
1 1/2 cups chopped onion
1 rounded tablespoon minced garlic
1 green bell pepper, chopped
1-8 oz package sliced mushrooms
2-14.5 oz cans diced tomatoes, Italian flavored
2 teaspoons oregano
1 teaspoon potato starch
1/3 cup red wine

1. Put a large pot of salted water on to boil.
2. Add 2 tablespoons of oil to large skillet over a medium-high heat.  Add chicken. Salt and pepper to taste. Sauté chicken until browned and remove to plate with slotted spoon.
3. Add onions and garlic to skillet drippings.  Sauté until garlic turns golden. Add bell pepper and mushrooms. Use an extra tablespoon oil if needed. Sauté until mushrooms release juices.
4. Stirring, add tomatoes, oregano and chicken with accumulated juices to skillet.
5. Mix potato starch into red wine until dissolved and add to cacciatore.  Stir well and actively simmer for 10 minutes. Adjust salt and pepper.
6. Cook Notta Pasta according to box directions.  Drain, rinse briefly and toss with remaining 1 tablespoon oil. Top pasta with cacciatore.