Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
To the same skillet add the onions and cook until they just start to caramelize
, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish
and season with salt and pepper. Add the chicken and toss to coat.
To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
Turn the heat to medium and add the garlic and tomato paste
. Cook for 2 minutes and deglaze
the pan with 3/4 of the bottle of wine
, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme
, chicken, mushrooms and onions
and let simmer
for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.
Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente
about 8 to 10 minutes.
, transfer to a large serving bowl and top with the chicken and wine sauce
with the parsley, pancetta and a drizzle
of the remaining olive oil