2 T extra virgin olive oil
1 carrot, minced
1 stalk celery, minced
1/2 red onion, minced
2 oz. pancetta, minced
2 T Italian parsley, minced
1 chicken breast, boned and skinned and cut into 1/2 inch dice
2 chicken thighs, boned and skinned and cut into 1/2 inch dice
1/2 cup dry red wine
1 T tomato paste
1/2 cup milk
1/2 cup chicken stock
salt and freshly ground black pepper to taste
1 lb. pasta of your choice
1 lb. asparagus spears, trimmed of tough stems
Parmigiano Reggiano for the table
Heat the olive oil in a large skillet. Combine the minced vegetables, pancetta and parsley in the skillet and saute over medium-high heat for about 5 to 6 minutes, or until lightly golden. Add the chicken, lower the heat to medium and stir until browned, about 10 minutes.
Stir in the wine and tomato paste and simmer until the wine has evaporated. Add the milk and broth, lower the heat to a simmer, cover and cook for about 30 minutes.
Meanwhile, cook the asparagus until barely tender, shock in cold water and slice in 2 inch slices, reserve.
Cook the pasta until just al dente, drain and toss with the finished sauce. Add the asparagus, toss and serve with the grated Pamigiano Reggiano