Chicken Ragu

• salt
• 1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta)
• 3 tablespoons extra-virgin olive oil
• 1/4 lb pancetta, cut into fine dice (a couple thick slices)
• 1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces
• 1 large onion, chopped (med-large)
• 2 -3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 -3 garlic cloves, finely chopped
• black pepper
• 1 carrot, peeled
• 1 bay leaf
• 1/2 cup marsala wine
• 1 (28 ounce) can san marzano tomatoes
• grated parmigiano-reggiano cheese
• torn fresh basil (a handful)

1. Heat a large pot of water to boil, for the pasta.
2. Salt the water when it boils and cook the pasta to al dente.
3. Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
4. Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
5. Add in the chicken and brown evenly for 5-6 minutes.
6. Add in onions, rosemary, and garlic; then season with salt and pepper.
7. Grate the carrot with a box grater directly into the pan and stir inches.
8. Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
9. Simmer for a few minutes to thicken the sauce and combine the flavors.
10. Drain the pasta and toss with the chicken ragu and cheese.
11. Discard the bay leaf; garnish with some torn basil.
12. Serve immediately.

salt, pasta, extravirgin olive oil, pancetta, chicken, onion, rosemary, garlic, black pepper, carrot, bay leaf, marsala wine, tomatoes, cheese, fresh basil

Taken from www.food.com/recipe/chicken-ragu-458859 (may not work)