📖 Foodista

Chicken Ragu w Rigatoni

Name: Chicken Ragu w Rigatoni
Total time: 45 min
Yield: 6 servings
Ingredients: •1 lb rigatoni (or other short cut pasta); •3 tbsp olive oil; •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces; •1 medium onion, chopped; •1 carrot, peeled and grated; •4, 5 pieces Baby Bella mushrooms, sliced; •1, 2 bay leaf; •1 tsp dried oregano; •2 garlic cloves, finely chopped; •1/2 tsp black pepper; •1/4 cup Marsala; •1/2 cup white wine; •1 28 oz. jar spaghetti sauce; •1 26 oz. diced tomatoes; •1/2 cup fresh Parmesan cheese, grated (mandatory!); •A handful of fresh basil leaves, torn

Chicken Ragu w Rigatoni might be just the main course you are searching for. One portion of this dish contains around 40g of protein, 14g of fat, and a total of 605 calories. For $2.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

605 kcal

Calories

40 g

Protein

14 g

Fat

74 g

Carbs

Ingredients

For 6 servings

Estimated cost~€12.40 · ~€2.05/serving

🛒

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🥩

Gusseisenpfanne

ab €29 · Amazon

→🌡️

Fleischthermometer

ab €22 · Amazon

→

* Affiliate links

Instructions

1
In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed.
2
Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes.
3
Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces.
4
Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside.
5
After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!