Chicken Ragu w Rigatoni

• •1 lb rigatoni (or other short cut pasta)
• •3 tbsp olive oil
• •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces
• •1 medium onion, chopped
• •1 carrot, peeled and grated
• •4, 5 pieces Baby Bella mushrooms, sliced
• •1, 2 bay leaf
• •1 tsp dried oregano
• •2 garlic cloves, finely chopped
• •1/2 tsp black pepper
• •1/4 cup Marsala
• •1/2 cup white wine
• •1 28 oz. jar spaghetti sauce
• •1 26 oz. diced tomatoes
• •1/2 cup fresh Parmesan cheese, grated (mandatory!)
• •A handful of fresh basil leaves, torn

Instructions

1. 1

   In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed.

2. 2

   Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes.

3. 3

   Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces.

4. 4

   Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside.

5. 5

   After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!