side dish

Chicken Ragu w Rigatoni

Name: Chicken Ragu w Rigatoni
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: •1 lb rigatoni (or other short cut pasta); •3 tbsp olive oil; •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces; •1 medium onion, chopped; •1 carrot, peeled and grated; •4, 5 pieces Baby Bella mushrooms, sliced; •1, 2 bay leaf; •1 tsp dried oregano; •2 garlic cloves, finely chopped; •1/2 tsp black pepper; •1/4 cup Marsala; •1/2 cup white wine; •1 28 oz. jar spaghetti sauce; •1 26 oz. diced tomatoes; •1/2 cup fresh Parmesan cheese, grated (mandatory!); •A handful of fresh basil leaves, torn

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Rigatonior other short cut pasta1 lb
Olive oil3 tbsp
Chicken breastsor thighs, chopped into small bite-sized pieces1.5 lb
Onionchopped1 medium
Carrotpeeled and grated1
Baby bella mushrooms5 pieces Baby Bella mushrooms, sliced5
2 bay2 bay leaf1 leaf
Oregano1 tsp
Garlic clovesfinely chopped2
Pepper½ tsp
Marsala¼ cup
White wine½ cup
Spaghetti sauce28 oz
Tomatoes26 oz
Parmesan cheesemandatory!, grated½ cup
Basil leavestorn1 handful

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

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