Ingredients
| Name | Amount (Metric / US) |
|---|---|
| RIGATONI | 453.59 g / 1 lb |
| OLIVE OIL | 3 Tbsps |
| CHICKEN BREASTS | 680.39 g / 1.50 lb |
| ONION | 1 medium |
| CARROT | 1 |
| BABY BELLA MUSHROOMS | 5 |
| 2 BAY | 1 leaf |
| OREGANO | 1 tsp |
| GARLIC CLOVES | 2 |
| PEPPER | 0.50 tsps |
| MARSALA | 60 ml / 0.25 cups |
| WHITE WINE | 120 ml / 0.50 cups |
| SPAGHETTI SAUCE | 793.79 g / 28 oz |
| TOMATOES | 737.09 g / 26 oz |
| PARMESAN CHEESE | 50 g / 0.50 cups |
| BASIL LEAVES | 1 handful |
Chicken Ragu w Rigatoni
Chicken Ragu w Rigatoni might be just the main course you are searching for. One portion of this dish contains around 40g of protein, 14g of fat, and a total of 605 calories. For $2.8 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. If you have rigatoni, tomatoes, chicken breasts, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is brought to you by Foodista. With a spoonacular score of 72%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pulled Chicken Ragu and Rigatoni, Rigatoni with White Ragu, and Rigatoni with Duck Ragù.
Instructions
1. In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed. 2. Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes. 3.Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces. 4. Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside. 5. After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!
