Chicken Ragu Recipe

Name: Chicken Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound whole-wheat or whole-grain rigatoni or other short cut pasta; 3 tablespoons EVOO (extra-virgin olive oil); 1/4 pound pancetta, a couple thick slices, cut into fine dice; 1 1/2 pounds chicken thighs, chopped into small bite-size pieces; 1 medium to large onion, chopped; 2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped; 2 to 3 garlic cloves, finely chopped; Black pepper; 1 carrot, peeled; 1 bay leaf; 1/2 cup Marsala, a couple glugs; 1 (28-ounce) can San Marzano tomatoes; Grated Parmigiano-Reggiano cheese; A handful of fresh basil leaves, torn

Servings: persons

Salt
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
3 tablespoons EVOO (extra-virgin olive oil)
1/4 pound pancetta, a couple thick slices, cut into fine dice
1 1/2 pounds chicken thighs, chopped into small bite-size pieces
1 medium to large onion, chopped
2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
2 to 3 garlic cloves, finely chopped
Black pepper
1 carrot, peeled
1 bay leaf
1/2 cup Marsala, a couple glugs
1 (28-ounce) can San Marzano tomatoes
Grated Parmigiano-Reggiano cheese
A handful of fresh basil leaves, torn

1
Heat a large pot of water to a boil for the pasta.
2
Salt the water when it boils and cook the pasta to al dente.
3
In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat.
4
Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO.
5
Add the chicken and brown evenly for 5 to 6 minutes.
6
Add the onions, rosemary, and garlic, then season with salt and pepper.
7
Grate the carrot with a box grater directly into the pan and stir in.
8
Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes.
9
Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
10
Simmer for a few minutes to thicken the sauce and combine the flavors.
11
Drain the pasta and toss with the chicken ragu and cheese.
12
Discard the bay leaf.
13
Garnish with some torn basil.
14
Serve immediately.

885

kcal

Calories

Fat

116

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.

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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 pound whole-wheat or whole-grain rigatoni or other short cut pasta, 3 tablespoons EVOO (extra-virgin olive oil), 1/4 pound pancetta, a couple thick slices, cut into fine dice, 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

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