<http://schema.org/recipeInstructions>
"1) Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.\r\n2) Heat oven to 180C/Gas 4.\r\n3) Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 mins.\r\n4) Quarter mushrooms. Heat 3 tbsp olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped.\r\n5) While the mushrooms cook, begin the chicken ragu. Heat 2 tbsp olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 mins then add chicken and brown evenly for 5 to 6 mins. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.\r\n6) Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavours.\r\n7) When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping. \r\n8) Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/crimini-ragu-spinach-crostini-and-chicken-ragu-whole-wheat-pasta.html>