Chicken and Mushroom Ragu with Penne Pasta

By saleo

Ingredients

• 1 pound penne pasta or rigatoni
• 2 Tblspns extra virgin olive oil
• 1/4 pound pancetta, finely diced
• 1 1/2 lbs. boneless, skinless chicken thighs or breasts ( your preference)- cut into bite size pieces
• 2-3 fresh garlic cloves, peeled and finely minced
• 1 medium onion, peeled and chopped
• 8 oz. cliced cremini mushrooms
• 1 carrot peeled and finely chopped
• 1-2 sprig(s)rosemary, leaved stripped and finely chopped
• 1 bay leaf
• 1/2 cup marsala wine
• 1/4 cup chicken broth or stock
• 1-28 oz can diced tomatoes with basil, oregano, and garlic
• Parmigiano-Reggiano Cheese-grated

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.

Heat 2 Tablespoons of olive oil in a heavy pan over medium high heat.

Brown the pancetta 3 to 4 minutes then add chicken and brown evenly about 5-6 minutes.

Add the onions and mushrooms to the chicken. Grate the carrot and stir in with the rosemary, bay leaf and garlic.

Season with salt and pepper and cook until vegetables are soft.

Add the Marsala and Chicken broth to the chicken and vegetables. Stir and reduce a minute than add the tomatoes. Simmer a few minutes to thicken and combine flavors.

Toss the pasta with the chicken Ragu and cheese.