Chicken Ragu

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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