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