2cupschicken stock (chicken broth or chicken bouillon)
2tablespoonschives - finely chopped
1boxrigatoni
Instructions
Heat a large high-sided skillet with 2 tablespoons of olive oil to medium-high. Add 2 carrots (save the remaining carrot for later), celery and onion. Cook for 5 minutes until soft. Add garlic, thyme and bay leaves. Salt and pepper to taste. Cook for about 1 minute until fragrant.
Salt and pepper the chicken mince. Move the vegetables to the side of the pan to make room for the chicken. Add chicken and cook for about 3 minutes. Add chicken stock, let boil, cover pan and reduce heat to low. Cook for about 45 minutes.
When the chicken is almost done, bring a pot of water to boil and begin cooking pasta. Drain when done, saving pasta water; set aside.
After the chicken has cooked for approximately 10 minutes, remove it to cool and strain the broth. Toss out the veggies and herbs that were strained. Heat pan to medium-high and add 1 tablespoon olive oil to pan. Add leeks and cook for 3 minutes until they begin to soften. Add strained broth and bring to a boil to reduce by half.
Add chicken to the pan. Cover and cook for 5 minutes until the chard softens. Once the pasta has finished cooking, save 1 cup of cooking water and add pasta to the pan. Add 1 cup of parmesan cheese and toss. Add pasta water as needed to bring help to bring the sauce together.
Serve topped with crushed chicken skin, 1 teaspoon of chives and a sprinkling of parmesan cheese.