Chicken Ragu

DIRECTIONS

• Heat a large pot of water to boil, for the pasta.
• Salt the water when it boils and cook the pasta to al dente.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
• Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
• Add in the chicken and brown evenly for 5-6 minutes.
• Add in onions, rosemary, and garlic; then season with salt and pepper.
• Grate the carrot with a box grater directly into the pan and stir inches.
• Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
• Simmer for a few minutes to thicken the sauce and combine the flavors.
• Drain the pasta and toss with the chicken ragu and cheese.
• Discard the bay leaf; garnish with some torn basil.
• Serve immediately.