Chicken Ragu Recipe

Name: Chicken Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta); 3 tablespoons extra-virgin olive oil; 1/4 lb pancetta, cut into fine dice (a couple thick slices); 1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces; 1 large onion, chopped (med-large); 2 -3 sprigs fresh rosemary, leaves stripped and finely chopped; 2 -3 garlic cloves, finely chopped; black pepper; 1 carrot, peeled; 1 bay leaf; 1/2 cup marsala wine; 1 (28 ounce) can san marzano tomatoes; grated parmigiano-reggiano cheese; torn fresh basil (a handful)

Servings: persons

salt
1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta)
3 tablespoons extra-virgin olive oil
1/4 lb pancetta, cut into fine dice (a couple thick slices)
1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces
1 large onion, chopped (med-large)
2 -3 sprigs fresh rosemary, leaves stripped and finely chopped
2 -3 garlic cloves, finely chopped
black pepper
1 carrot, peeled
1 bay leaf
1/2 cup marsala wine
1 (28 ounce) can san marzano tomatoes
grated parmigiano-reggiano cheese
torn fresh basil (a handful)

1
Heat a large pot of water to boil, for the pasta.
2
Salt the water when it boils and cook the pasta to al dente.
3
Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
4
Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
5
Add in the chicken and brown evenly for 5-6 minutes.
6
Add in onions, rosemary, and garlic; then season with salt and pepper.
7
Grate the carrot with a box grater directly into the pan and stir inches.
8
Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
9
Simmer for a few minutes to thicken the sauce and combine the flavors.
10
Drain the pasta and toss with the chicken ragu and cheese.
11
Discard the bay leaf; garnish with some torn basil.
12
Serve immediately.

986

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: salt, 1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta), 3 tablespoons extra-virgin olive oil, 1/4 lb pancetta, cut into fine dice (a couple thick slices), and more.

Yes, Chicken Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ragu

How did you like this recipe?

Frequently Asked Questions