Chicken Ragu with Whole Wheat Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Rachael Ray. Great to serve with a mushroom crostini. I have listed a vegetarian version of this as Tofu Chick'n Ragu with Whole Wheat Pasta. Ingredients:
1 pound whole-wheat pasta (rigatoni) |
2 tbsp extra virgin olive oil |
2 oz pancetta |
1 1/2 pound chicken thighs, chopped into small bite-sized pieces |
1 medium onion, chopped |
2 cloves garlic, minced |
1 carrot, peeled and grated |
4 g (2-3 sprigs) fresh rosemary, leaves stripped and finely chopped |
4 g (1) bay leaf |
1/2 cup marsala |
28 ounce diced tomatoes, with juice |
1 cup baby spinach |
1 pinch of ground nutmeg |
1/4 cup balsamic vinegar |
1 tbsp heavy cream |
4 tbsp grated parmigiano-reggiano |
1/2 cup basil leaves, torn |
Directions:
1. Cook the pasta according to package directions. Toss with a little olive oil and set aside.
2. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions and garlic to the chicken. Stir in grated carrots. Season with salt, pepper, and rosemary and cook until vegetables are soft.
3. Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Add bay leaf. Simmer, half covered, for 15 minutes to thicken and combine flavors. Add nutmeg.
4. Toss the pasta with the chicken ragu. Add the vinegar, cream, spinach, and cheese. Garnish with some torn basil and serve immediately.
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