All-in-One Chicken in Red Wine

I was making this coq au vin and thinking what starch should I have. When it is almost done, I thought, "if I can bake pasta dry, why not cook some directly in the sauce?" Half a pound of penne went in and 10 minutes later, this is the result. Tastes like coq au vin and looks like a casserole. Am I getting lazy? If it tastes good, who cares!