Spring Chicken Meat Sauce And Papardelle

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
696
FAT
50%
CHOL
80%
SOD
17%

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Ingredients for 4 servings

3 small bone-in, skin-on chicken breasts, split

2 bay leaves

2 medium onions, divided

2 tablespoons extra virgin olive oil (EVOO)

2 small to medium carrots, peeled and finely chopped

1 small rib celery, finely chopped

3-4 cloves garlic, finely chopped

Salt and pepper

2-3 sprigs fresh rosemary, finely chopped

A few sprigs fresh thyme, finely chopped

3 tablespoons tomato paste

1 cup white wine or chicken stock or vegetable stock

1 cup whole milk

A little freshly grated nutmeg, to taste

1 pound papardelle or fettuccini pasta

Grated Parmigiano Reggiano cheese (for a nutty taste) or grated Pecorino Romano cheese (if you prefer a sharp, tangy taste) for tossing with pasta and for passing at table

1 cup fresh basil (about 20 leaves), loosely packed

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