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Chicken Ragoût Pappardelle with Mushrooms

Meredith Laurence
  • 23 minutes
  • Serves 4

INGREDIENTS

2

lbs Chicken thighs, boneless skinless

1 tsp

Basil, dried

1

Bay leaf

8 oz

Button or crimini mushrooms

1

Carrot

1 clove

Garlic

1/2

Onion, small

1 tsp

Oregano, dried

2 tbsp

Parsley, fresh

1 28 ounce can

Tomatoes

1 14 ounce can

Tomatoes, petite

1 1/2 cups

Chicken stock

1 tbsp

Tomato paste

1 tbsp

Balsamic vinegar

8 oz

Pappardelle pasta nests, dried

1

Salt and freshly ground black pepper

1

Olive oil

1

Parmigiano-reggiano cheese

1/2 cup

White wine