Chicken Ragu w Rigatoni

Name: Chicken Ragu w Rigatoni
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Rigatoni (•1 lb rigatoni (or other short cut pasta)); 3 tbsp Olive Oil (•3 tbsp olive oil); 1 ½ lb Chicken Breast Fillet (•1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces); 1 piece Yellow Onion (•1 medium onion, chopped); 1 piece Carrot (•1 carrot, peeled and grated); 5 pieces Mushrooms (•4, 5 pieces Baby Bella mushrooms, sliced); 1 leaf Bay Leaves (•1, 2 bay leaf); 1 tsp Dried Oregano (•1 tsp dried oregano); 2 pieces Garlic (•2 garlic cloves, finely chopped); ½ tsp Black Pepper (•1/2 tsp black pepper); ¼ cup Marsala (•1/4 cup Marsala); ½ cup White Wine (•1/2 cup white wine); 28 oz Dried Pasta (•1 28 oz. jar spaghetti sauce); 26 oz Vine Ripened Tomato (•1 26 oz. diced tomatoes); ½ cup Parmesan Cheese (•1/2 cup fresh Parmesan cheese, grated (mandatory!)); 1 handful Basil (•A handful of fresh basil leaves, torn)

60 minItalian

Servings6

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Ingredients

For 6 servings

Rigatoni1 lb · •1 lb rigatoni (or other short cut pasta)
Olive Oil3 tbsp · •3 tbsp olive oil
Chicken Breast Fillet1 ½ lb · •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces
Yellow Onion1 piece · •1 medium onion, chopped
Carrot1 piece · •1 carrot, peeled and grated
Mushrooms5 pieces · •4, 5 pieces Baby Bella mushrooms, sliced
Bay Leaves1 leaf · •1, 2 bay leaf
Dried Oregano1 tsp · •1 tsp dried oregano
Garlic2 pieces · •2 garlic cloves, finely chopped
Black Pepper½ tsp · •1/2 tsp black pepper
Marsala¼ cup · •1/4 cup Marsala
White Wine½ cup · •1/2 cup white wine
Dried Pasta28 oz · •1 28 oz. jar spaghetti sauce
Vine Ripened Tomato26 oz · •1 26 oz. diced tomatoes
Parmesan Cheese½ cup · •1/2 cup fresh Parmesan cheese, grated (mandatory!)
Basil1 handful · •A handful of fresh basil leaves, torn

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Steps

1In 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.
2Meanwhile, 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.
3Stir 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.
4Cook 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.
5After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!