Chicken Ragu with Rigatoni

Ingredients

• •1 lb rigatoni
• •3 tbsp olive oil
• •1½ lb chicken breasts
• •1 medium onion
• •1 carrot
• •5 pieces baby bella mushrooms
• •1 leaf bay leaves
• •1 tsp oregano
• •2 garlic cloves
• •½ tsp black pepper
• •¼ cup marsala wine
• •½ cup white wine
• •28 oz spaghetti sauce
• •26 oz tomatoes
• •½ cup parmesan cheese
• •1 handful basil leaves
• •1 tsp salt
• •2 tbsp tomato paste

Method

From foodista.com — read the original

1. 1In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat.
2. 2Brown the chicken pieces on all sides.
3. 3Cook until slightly browned and any pink spots are removed.
4. 4Cook the chicken until it is no longer pink in the center and registers 165F on an instant-read thermometer, 8 to 10 minutes.
5. 5Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes.
6. 6Lower the heat.
7. 7Add the basil, onions, carrots, mushrooms, garlic.
8. 8Cook, stirring frequently, until the veggies are softened, about 10 minutes.
9. 9Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs.
10. 10Semi-cover with lid.
11. 11Cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce.
12. 12Add salt and pepper according to taste.
13. 13Discard bay leaves before combining with chicken pieces.
14. 14Cook 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.
15. 15After rigatoni pasta and sauce are finished, combine the two and plate.
16. 16Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!