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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. bertolli (® Mild Olive Oil)
- 1 1/4 lb. boneless, skinless chicken thighs (cut in half)
- salt
- ground black pepper
- 1 small yellow onion (chopped)
- 2 stalks celery (chopped)
- 1 red bell pepper (chopped)
- 1 1/2 tsp. fresh rosemary (chopped)
- 1/2 tsp. crushed red pepper
- 2 cups bertolli olive oil & garlic sauce
- 2/3 cup chicken broth
- 12 oz. pappardelle pasta (dried)
- 1/4 cup chopped fresh parsley
- 1/2 cup Parmigiano Reggiano (freshly grated)
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