Chicken Ragu Bianco Recipes

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CHICKEN RAGU BIANCO



Chicken Ragu Bianco image

Pasta with white ragu sauce (no tomatoes)

Provided by drewpiter

Categories     Main Dish

Time 1h

Yield 4

Number Of Ingredients 15

12 ounces Pasta
Olive oil
1 pound Chicken chopped (1 breast, 1 leg)
1/2 - 1 Carrot finely diced
1 Celery finely diced
1/2 Onion finely diced
1 Red chile (small) sliced
Fresh Thyme
Fresh rosemary
Bay leaf
1 glass Dry white wine
8-12 ounces Chicken Stock
Salt
Pepper
Fresh parsley

Steps:

  • In a large sacepan over medium heat, add olive oil - add carrot, onion, celery, garlic, chili, herbs - sweat for 5 mins. Add chicken, increase heat to medium-high and seal the chicken, 5-10 mins, do not brown. Add wine, salt, lower heat to medium and reduce; add pepper Add chicken stock, cover with lid, reduce heat to medium-low or low. Cook for 30-35 mins. Boil 3 quarts water and cook pasta. Remove herb stems, bay leaf and garlic cloves from ragu. Drain pasta and incorporate into ragu. Add cheese and parsley and serve.

Nutrition Facts : Calories 528 calories, Fat 19.1921470117815 g, Carbohydrate 49.4202352590919 g, Cholesterol 147.134024964 mg, Fiber 0.568082822476579 g, Protein 31.0155276115574 g, SaturatedFat 5.20927365653746 g, ServingSize 1 1 Serving (260g), Sodium 112.380886517572 mg, Sugar 48.8521524366153 g, TransFat 2.11563584998214 g

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