Chicken Ragu over Saffron Linguine Recipe

Name: Chicken Ragu over Saffron Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb linguine or 1 lb spaghetti; 1 12 lbs chicken breasts, cut into strips; 1 ½ teaspoons extra virgin olive oil, divided; ¼ teaspoon hot red pepper flakes, divided, to taste; salt and pepper; 1 cup dry white wine; 1 medium onion, chopped fine (about 3/4 cup); 1 tablespoon minced garlic, to taste; 6 ounces shiitake mushroom caps, stems discarded, sliced; 2 tablespoons tomato paste; 2 cups chicken broth, divided; 1 medium red bell pepper, cut into thin strips; 1 tablespoon very hot water; ½ teaspoon saffron (i use 2 generous pinches of crumbled saffron threads or sub with tumeric but you won't get the same); 2 (16 ounce) cans diced tomatoes with basil and garlic, etc. drained or 2 cups cherry tomatoes, quartered; 1 lemon, juice and zest of; 2 tablespoons capers (optional); 10 ounces fresh spinach leaves; 2 -3 teaspoons dried basil or 2 -3 tablespoons fresh basil, chiffonaded; 2 -3 teaspoons dried parsley or 2 -3 teaspoons fresh parsley, chopped

Servings: persons

1 lb linguine or 1 lb spaghetti
1 12 lbs chicken breasts, cut into strips
1 ½ teaspoons extra virgin olive oil, divided
¼ teaspoon hot red pepper flakes, divided, to taste
salt and pepper
1 cup dry white wine
1 medium onion, chopped fine (about 3/4 cup)
1 tablespoon minced garlic, to taste
6 ounces shiitake mushroom caps, stems discarded, sliced
2 tablespoons tomato paste
2 cups chicken broth, divided
1 medium red bell pepper, cut into thin strips
1 tablespoon very hot water
½ teaspoon saffron (i use 2 generous pinches of crumbled saffron threads or sub with tumeric but you won't get the same)
2 (16 ounce) cans diced tomatoes with basil and garlic, etc. drained or 2 cups cherry tomatoes, quartered
1 lemon, juice and zest of
2 tablespoons capers (optional)
10 ounces fresh spinach leaves
2 -3 teaspoons dried basil or 2 -3 tablespoons fresh basil, chiffonaded
2 -3 teaspoons dried parsley or 2 -3 teaspoons fresh parsley, chopped

1
Put a pot of water on to boil for cooking linguine.
2
cut chicken breasts into strips.
3
In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
4
Heat a 12-inch non-stick skillet over moderately high heat and saute in 2 batches until lightly browned and cooked through, stirring, for 5 minutes on each side, transferring as cooked to a plate.
5
To skillet add wine and boil until most is evaporated.
6
Add the remaining 1 teaspoon oil, onion, garlic,mushrooms, remaining 1/8 teaspoon red pepper flakes and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened and mushroom liquid is gone.
7
In a bowl whisk together tomato paste, chicken broth and lemon zest.
8
add to skillet along with the red pepper.
9
Simmer mixture, covered, 5 minutes.
10
add tomatoes, lemon juice, and simmer5 minutes - add lemon juice and spinach, bail, and parsley.
11
simmer until spinach is wilted, 2 minutes.
12
add capers if desired.
13
In a very small bowl combine hot water and saffron.
14
cook the linguine until al dente.
15
Drain linguineand return to the pot.
16
Toss linguine with saffron mixture until evenly coated and keep warm.
17
divide the pasta onto 4-6 plates, top with chicken ragu, garnish with basil and parsley leaves,.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 lb linguine or 1 lb spaghetti, 1 12 lbs chicken breasts, cut into strips, 1 ½ teaspoons extra virgin olive oil, divided, ¼ teaspoon hot red pepper flakes, divided, to taste, and more.

Yes, Chicken Ragu over Saffron Linguine falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Chicken Ragu over Saffron Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions