Spring Chicken Ragu

Ingredients

• 3/4 Medium Boneless & Skinless Chicken Thighs
• 1/2 Piece Bay Leaf
• 1/2 Medium Onion (1 Diced & 1 Quartered)
• 1/2 Tablespoon Extra-Virgin Olive Oil
• 1/2 Small Carrot (Peeled & Diced Finely)
• 1/2 Small Celery Rib (Diced Finely)
• 3/4 Cloves Garlic (Diced Finely)
• 1/16 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
• 1 Sprigs Fresh Rosemary (Minced)
• 1 Sprigs Fresh Thyme (Minced)
• 3/4 Tablespoons Tomato Paste
• 1/4 Cup White Wine
• 1/4 Cup Whole Milk
• 1/8 Teaspoon Freshly Grated Nutmeg
• 1/4 Pound Papardelle
• 1/8 Cup Parmigiano-Reggiano Cheese (Grated)
• 1/4 Cup Loosely Packed Fresh Basil

Directions

1. In a Dutch oven, place the chicken pieces, quartered onion, bay leaves and enough water to cover over medium heat and bring to a boil. Reduce the heat to low and simmer, covered for about 15-20 minutes.
2. Remove from heat and set aside to cool. Transfer the chicken into a bowl. Strain the broth, reserving about two cups. Shred the meat into small pieces.
3. In the same Dutch oven, heat oil over medium-high heat and cook diced onion, celery, carrots, garlic, herbs, salt and black pepper for about eight minutes, stirring frequently. Stir in tomato paste and cook for about one minute, stirring continuously. Stir in shredded chicken, wine and reserved broth and bring to a boil. Reduce the heat to low, stir in milk and nutmeg. Simmer for about 30 minutes, stirring occasionally.
4. Meanwhile, in a large pan of boiling water, cook pasta until al dente. Drain the pasta, reserving a ladle of cooking liquid.
5. In a bowl, combine pasta, reserved cooking liquid, enough chicken mixture and cheese and gently, toss to coat before serving.