Pasta With Chicken Ragu
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 3 tablespoons olive oil
- 2 shallots, chopped fine
- 4 cloves garlic, chopped fine
- 1 teaspoon dried oregano
- 2 pounds ground chicken
- 1 teaspoon salt
- 2/3 cup dry white wine
4 cups Marinara Sauce, such as 2 bottles of Bio Orto
-
1 pound long flat pasta such as pappardelle, linguine, or tagliatelle
-
1/2 cup freshly grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the shallots, garlic and oregano and saute until tender, about 2 minutes. Add the chicken, season with salt, and break it up with a wooden spoon. Cook until completely cooked through, continuing to break it up as you stir, for about 3 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes. Taste and adjust seasoning if necessary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the pasta to the ragu and toss to coat, adding some reserved cooking liquid to moisten if needed. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
1 comment
This was quite tasty and definitely better the next day. It’s a lovely, healthier alternative to beef bolognese, and you hardly can tell the difference. Be forewarned though: it makes A LOT. I’ll likely try halving the recipe next time.