RAGU SAUCE CHICKEN PASTA RECIPE
Ragu Sauce Chicken Pasta Recipe is a one pot, creamy, comforting and perfect for a weeknight flavorful and affordable dinner.
Provided by Catalina Castravet
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 375F.
- Place a large dutch oven on the stove over medium heat, once the dutch oven its warm add the olive oil. Once the oil is hot add the chopped onion and cook for 3 minutes, stirring occasionally, add the minced garlic and dried chili peppers, cook for 3-4 minutes stirring occasionally. Add the chicken and cook for 8-9 minutes on one side, than flip on the other side and cook for another 8-9 minutes. The chicken must be golden brown.
- Add 1 cup of heavy cream over the chicken to deglaze the pan, add salt and pepper to your own taste. Pour the Ragu Pasta Sauce over the chicken and gently stir until combined.
- Add rosemary sticks on top, cover with a lid and transfer to the oven, cook for 40 minutes.
- minutes before serving bring a large pot of water to a boil, add to the water 1 teaspoon of salt and 1 tablespoon of olive oil and cook in it the spaghetti. Usually ready in 11-13 minutes.
- Remove the baked chicken from the oven, drain the spaghetti using a colander, and serve the chicken over pasta, making sure to top it with a lot of the sauce.
- Any leftover pasta can be added to the sauce and saved for later.
Nutrition Facts : Calories 282 kcal, Carbohydrate 5 g, Protein 16 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 103 mg, Sugar 2 g, ServingSize 1 serving
CHICKEN RAGU PASTA
This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
- Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
- Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
- Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
- Stir in Parmesan cheese and serve immediately.
Nutrition Facts : Calories 650 kcal, Carbohydrate 64.5 g, Protein 49 g, Fat 21.8 g, SaturatedFat 6.1 g, Cholesterol 113 mg, Sodium 642 mg, Fiber 4.5 g, Sugar 7.1 g, ServingSize 1 serving
CAJUN CHICKEN RAGOUT
This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
- Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
- Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
- Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
- Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
- Remove from heat, stir in green onions, and season with salt and black pepper to taste.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g
RAGOUT OF CHICKEN WITH FRESH PASTA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat one tablespoon of the oil in a heavy casserole. Add the onion, leek and carrot and saute over low heat until soft but not brown. Add the garlic, saute another minute or so and remove from the heat.
- Brush a heavy nonstick skillet with a half tablespoon of oil, add the chicken and lightly brown over medium-high heat a few pieces at a time. Place the chicken pieces in the casserole as they are browned.
- When all the chicken has been lightly browned, stir the sherry into the skillet. Cook for several minutes, scraping the skillet, and pour the contents of the skillet over the chicken in the casserole. Return the casserole to the stove and place over low heat.
- Add the chicken stock, tomatoes, rosemary and lemon juice to the casserole, cover and simmer gently for about 30 minutes. Add the peas and cook 15 minutes longer. Season the sauce to taste with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil for the fettuccine. Cook about two minutes, drain well, then toss with the remaining olive oil and a tablespoon of the parsley. Season the fettuccine lightly with salt and pepper.
- To serve, reheat the chicken ragout, then transfer it to a warm platter or serving dish and sprinkle with parsley. Place the fettuccine alongside the chicken on the platter or in a separate bowl and serve both.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 40 grams, Carbohydrate 45 grams, Fat 62 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 17 grams, Sodium 1809 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN RAGU
Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.
GARLIC CHICKEN AND FRUIT RAGOUT
Steps:
- Heat a large frying pan to medium high heat, then add olive oil. When oil is hot, add the chicken thighs and cook, turning, about 12 minutes, or until chicken is golden brown on all sides and fork can be easily inserted. Remove chicken from pan and drain off any excess oil. Place onion in pan and saute over medium heat for 2 minutes; add garlic and saute for an additional minute. Slowly add chicken stock, scraping pan to dissolve bits clinging to the bottom. When chicken stock begins to bubble, add ginger, allspice, cloves, salt, black pepper, chipotle chili, lemon juice, mustard, apricots, raisins, and cranberries. Allow to simmer for 10 minutes, then add chicken; continue to simmer until chicken is cooked and the liquid reduced to a light syrup, about 15 minutes. Add the liqueur to the frying pan and bring the mixture to a boil. Remove from heat and add chopped walnuts. Serve over rice.
CHICKEN WITH VEGETABLE RAGOUT AND POLENTA
Steps:
- Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
- In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
- Serve hot with Parmesan.
ROTISSERIE RAGOUT
A little leftover rotisserie chicken makes a zesty stew.
Provided by bsnellings
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a 2-quart pot over medium heat; cook and stir green onions, celery, jalapeno pepper, garlic, and chili powder in the hot oil until celery is tender, 5 to 10 minutes. Add chicken broth, coconut water, and cilantro and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and bring to a boil; stir in chia seeds and cook until ragout is thickened, about 5 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 6.6 g, Cholesterol 40.6 mg, Fat 8.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 1.8 g, Sodium 335.5 mg, Sugar 1.1 g
RIGATONI WITH CHICKEN RAGOUT
From an Italian cooking magazine. You can have this dish done in just 15 minutes. Add your favorite herbs (Parsley, basil, thyme..) "Rigatoni con ragu di pollo"
Provided by MsPia
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan with the butter, fry the onion.
- Add the chicken breasts , salt, pepper and brown.
- Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
- Add chopped herbs and mix.
- Cook the rigatoroni in salted water acording to package directions.
- When al dente drain and mix with the sauce and parmesan cheese.
CHICKEN RAGOUT
Make and share this Chicken Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
- Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
- Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
- Add in chicken; brown it on each side.
- Deglaze pan with the wine, scraping up any browned bits on the bottom.
- Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
- Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
- Remove bay leaf and serve.
Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4
ROTISSERIE CHICKEN RAGOUT
Deli-roasted chicken is the secret to Paula Marchesi's super-quick family favorite in Lenhartsville, Pennsylvania. "It's so-o-o good after a long day of shopping, when you're tired or the kids have a game and time's tight," she says. PAULA'S TIP: "I like to serve this fail-proof meal-in-one with crusty Italian bread. That's all it needs!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese.
Nutrition Facts :
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