Rigatoni With Chicken Ragout Recipes

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PULLED CHICKEN RAGU AND RIGATONI



Pulled Chicken Ragu and Rigatoni image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

6 chicken thighs
2 bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 onions, 1 quartered at the root end and 1 chopped
2 bay leaves
Kosher salt
Small handful dried porcini mushrooms
1/4 cup EVOO
1/4 pound pancetta or guanciale, cut into thin batons or chopped
4 cloves garlic, sliced
3 tablespoons fresh rosemary, finely chopped
Freshly ground black pepper
3 tablespoons tomato paste
1 1/2 cups dry white wine
1 pound rigatoni
Grated pecorino cheese
Flat-leaf parsley, chopped, for garnish

Steps:

  • Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
  • Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
  • Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
  • Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
  • Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
  • Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
  • Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.

RIGATONI WITH CHICKEN RAGOUT



Rigatoni With Chicken Ragout image

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

320 g rigatoni pasta
200 g chicken breasts, cut into cubes
70 g mixed herbs
220 g heavy cream
1/2 onion, cut into slices
2 tablespoons parmesan cheese
1/2 cup white wine
1 tablespoon butter
salt
pepper

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.

RIGATONI WITH CHICKEN THIGHS



Rigatoni with Chicken Thighs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 package rigatoni (or your favorite pasta)
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces
3 cloves garlic, minced
1 small to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper
Pinch sugar
Fresh basil, as needed
Grated Parmesan, for topping

Steps:

  • Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
  • Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
  • Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
  • Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
  • Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams

CHICKEN RIGATONI



Chicken Rigatoni image

Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.

Provided by Trisha W

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
4 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste, plus
1 (6 ounce) can water
1 (8 ounce) can tomato sauce, plus
1 (8 ounce) can water
1 (1 lb) can whole tomato, plus
1 (1 lb) can water
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
2 teaspoons salt
1/4 teaspoon cinnamon
1 teaspoon rosemary
3 tablespoons dried parsley
1/2 teaspoon garlic powder

Steps:

  • Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
  • In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
  • Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
  • CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
  • This is good served with noodles- rigatoni or otherwise.

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

EASY CHICKEN RIGATONI



Easy Chicken Rigatoni image

Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 12

2 Tbsp. butter
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1/4 lb. portobello mushrooms, chopped
1 jar (15 oz.) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
1/4 tsp. ground black pepper
3-1/2 cups rigatoni pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chopped fresh basil
1 can (2.22 oz.) sliced black olives, drained

Steps:

  • Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

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