Linguine with Chicken Ragu Recipe

Name: Linguine with Chicken Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 boneless skinless chicken thighs, finely chopped; Salt and freshly ground pepper; 1/2 cup finely chopped shallots; 1 tablespoon minced garlic; 2/3 cup dry white wine; 2 teaspoons finely chopped fresh rosemary leaves; 4 cups Marinara Sauce, recipe follows; 1 pound linguine; 1/2 cup freshly grated Parmesan; 1/2 cup extra-virgin olive oil; 2 small onions, finely chopped; 2 garlic cloves, finely chopped; 2 stalks celery, finely chopped; 2 carrots, peeled and finely chopped; 1/2 teaspoon sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 (32-ounce) cans crushed tomatoes; 2 dried bay leaves

Servings: persons

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

1
Heat the oil in a heavy large skillet over medium-high heat.
2
Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes.
3
Add the shallots and garlic and saute until tender, about 2 minutes.
4
Add the wine and stir to scrape up any brown bits on the bottom of the skillet.
5
Add the rosemary and mix well.
6
Add the marinara sauce and bring to a simmer.
7
Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
8
Meanwhile, bring a large pot of salted water to a boil.
9
Add the linguine and cook until al dente, stirring occasionally, about 8 minutes.
10
Drain, reserving 1 cup of cooking liquid.
11
Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten.
12
Transfer the pasta to a large serving bowl.
13
Sprinkle with Parmesan and serve.
14
In a large casserole pot, heat the oil over a medium-high flame.
15
Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
16
Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
17
Saute until all the vegetables are soft, about 10 minutes.
18
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
19
Remove and discard the bay leaf.
20
Season the sauce with more salt and pepper, to taste.
21
(The sauce can be made 1 day ahead.
22
Cool, then cover and refrigerate.
23
Rewarm over medium heat before using.)
24
Per serving: Calories: 586; Total Fat 20 grams; Saturated Fat: 4 grams; Protein: 30 grams; Total carbohydrates: 73 grams; Sugar: 5 grams; Fiber 6 grams; Cholesterol: 59 milligrams; Sodium: 548 milligrams

784

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 boneless skinless chicken thighs, finely chopped, Salt and freshly ground pepper, 1/2 cup finely chopped shallots, and more.

Yes, Linguine with Chicken Ragu 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.

Linguine with Chicken Ragu

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