Bucatini With Chicken Marinara

• 16 ounces bucatini pasta
• 1/4 cup olive oil
• 3/4 cup yellow onion, diced
• 3/4 cup carrot, diced
• 1/2 cup red bell pepper, diced
• 1 lb boneless skinless chicken breast, 1 1/2-inch cubes
• 2 tablespoons fresh garlic, sliced
• 3/4 cup mixed mushrooms, sliced thick
• 3/4 teaspoon basil
• 1 1/2 teaspoons oregano
• 1/4 teaspoon sage
• 3/4 teaspoon black pepper
• 4 1/2 cups chicken stock
• 1 3/4 cups tomato paste
• parmesan cheese (optional)

1. To make sauce, heat olive oil in large pot over medium heat. Saute onions, carrots and peppers for 5 minutes.
2. Add chicken and garlic. cook and stir for 10 minutes.
3. Add mushrooms, chicken stock and all of the spices.
4. When the sauce begins to boil, stir in tomato paste until smooth.
5. When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.
6. Meanwhile, cook pasta to al dente and drain.
7. Pour hot sauce over hot pasta.
8. Garnish with Parmesan cheese if desired.

bucatini pasta, olive oil, yellow onion, carrot, red bell pepper, chicken, fresh garlic, mixed mushrooms, basil, oregano, sage, black pepper, chicken stock, tomato paste, parmesan cheese

Taken from www.food.com/recipe/bucatini-with-chicken-marinara-448737 (may not work)