Chicken & Mushroom Ragu

Ingredients

• 28-oz can whole peeled tomatoes
• 1⁄4 cup olive oil
• 1 med onion, chopped
• 2 med carrots, chopped
• 8 oz cremini mushrooms, quartered
• 13⁄4 lbs boneless, skinless chicken thighs, cut into 1" pieces
• 2 cloves garlic, grated
• 1⁄4 cup tomato paste
• 1⁄2 cup dry red wine
• 1⁄2 tsp salt
• 1⁄4 tsp crushed red pepper
• 1 Tbs fresh rosemary, chopped
• 1 lb linguini or fettucini
• 1⁄2 cup grated Romano
• 1⁄2 cup chopped fresh parsley

Directions

1. Put a large pot of water on to boil.
2. Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
3. Heat oil in a large pan. Sauté onion, carrots and mushrooms until mushrooms have released their liquid. Add the chicken, garlic and tomato paste. Cook, stirring occasionally until the chicken is coated and the mixture is beginning to brown. Add the wine, salt, crushed red pepper and tomatoes. Cook, scraping up the frond, until beginning to boil. Turn down heat and cook until chicken is done and veggies are tender. Once done, stir in rosemary.
4. Meanwhile, cook the pasta according to directions.
5. Drain pasta and serve topped with the sauce, Romano cheese and parsley.