2 T extra virgin olive oil
½ medium carrot, minced
½ stalk celery, minced
½ red onion, minced
4 thin slices cacciatore salami, minced
¼ cup Italian parsley, minced
1 Bay leaf
12 oz. boneless skinless chicken meat, both thigh and breast, diced ¼ inch
½ cup dry red wine
1 T Tomato paste
¾ cup milk
¾ cup chicken broth
salt and freshly ground black pepper to taste
½ head green or Savoy cabbage, chopped*
1 lb. pasta
1 cup Parmigiano-Reggiano cheese, grated
Heat the oil in a medium saucepan over medium-high heat. Stir in the vegetable mixture, salami, parsley, and the bay leaf. Sauté until the vegetables are golden, about 7 to 8 minutes. Add the chicken, reduce heat to medium, and stir until browned, about 10 minutes.
Stir in the wine and tomato paste, reduce the heat, and simmer, uncovered, until the wine is evaporated. Add the nutmeg, milk, and broth. Cover and simmer gently for 30 minutes, of until the chicken is very tender. If sauce needs additional flavor, uncover and simmer for a few extra minutes. Add the cabbage and simmer for about 10 minutes. When the cabbage is tender, turn off heat, cover and set aside.
Meanwhile, cook the pasta in boiling water, when done, drain and toss in the saucepan with the sauce. Turn into a serving bowl and fold in the cheese, serve hot.
*You may replace the cabbage in this recipe with asparagus, peas or green beans, whichever is in season.