EAT | Rigatoni with Chicken Ragu

I’m cooking up another delicious pasta dish today!  This dish is pasta with a meat sauce (or Ragu) as we Italians call it.  This is not the easiest or quickest dish, but if you have a dinner party coming up or just want to make a special and fancy dish for your family, they will LOVE this.  

I remember when I first made this for my four year old daughter, she said “best dinner ever” after she took the first bite.  That’s what I’m looking for! Haha.  My almost two year old daughter also loves this.  My girls are not picky eaters at all, and love anything with pasta!  This dish is special because it combines the savory spices of pancetta with fresh rosemary, and those flavors mixed with tomatoes are oh so good!  Let’s get started.

What you need:

• 1/2 lb rigatoni pasta
• 3 tbsp olive oil
• 2 chicken breasts, diced
• 1/4 lb pancetta (diced)
• Fresh rosemary
• 1/2 c chicken broth (or white wine if you aren’t serving to children)
• 1 garlic clove, minced 
• 1/4 tsp pepper
• Bay leaf
• 1 carrot, grated
• Diced tomatoes
• Basil
• Parmesan cheese

Boil pasta. 

Sauté chicken.  
Heat oil in pan.  Brown pancetta and add cooked chicken.  
Add rosemary, garlic, pepper, grated carrot, and bayleaf.  Cook for 5 minutes.

Add broth and tomatoes.  Bring to a boil.  Boil for another 5 minutes.
  

Discard bay leaf, add pasta and basil. 
  

Top with Parmesan cheese if desired.
 

Thanks for reading! xx