YIELD: 6 servings Photo Credit: Aramark Arrabiata sauce: 1 3/4 tsps. olive oil 1/4 oz. Spanish yellow onion, minced 3/4 tsp. fresh garlic, peeled, minced 1/4 oz. fresh carrots, peeled, minced 1/4 oz. tomato paste 3/4 tsp. lemon juice 1/4 tsp. dried oregano leaves 1/4 tsp. crushed red pepper 2 Tbsps., 1 1/4 tsps. water 2 Tbsps., 1 1/4 tsps. dry red wine 4 1/2 oz. marinara sauce, made in-house, held hot 3/4 tsp. fresh Italian parsley, chopped 1/2 tsp. fresh basil, chiffonade Chicken: 6 ...

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