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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.2
  • Total Fat: 12.8 g
  • Cholesterol: 114.5 mg
  • Sodium: 338.3 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 32.6 g

View full nutritional breakdown of Chicken Ragu with Pasta calories by ingredient
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Chicken Ragu with Pasta

Submitted by: WAHZOE

Introduction

From January / February Eat In Magazine From January / February Eat In Magazine
Number of Servings: 4

Ingredients

    8 large chicken thighs, skins removed
    40 g plain flour
    2 tbsp olive oil
    1 onion, chopped
    2 garlic cloves, crushed
    2 carrots, chopped
    2 stalks celery, chopped
    1 red pepper, deseeded and chopped
    125 ml white wine
    2 400g cans chopped tomatoes
    500ml low sodium chicken stock (you may use standard but the sodium quantities on the nutritional info for the recipe will be wrong)
    1 bay leaf
    2 sprigs, fresh thyme
    100g pasta twists or other similar sized shapes

Directions

Preheat oven to 170 C, gas 3

Dust the chicken thighs in seasoned flour, shaking off excess.

Heat the oil in a flameproof casserole and brown the chicken on both sides for 2 - 3 minutes. Remove and put to one side.

Add the onion and garlic to the pan and cook for 2 - 3 minutes.

Add the carrot, celery and pepper. Cook for 2 mins.

Stir in the wine and simmer over a high heat for 1 minutes.

Stir in the tomatoes, stock and herbs.

Return the chicken to the pan and bring to the boil.

Cover and bake in the oven for 1 hour.

Remove the chicken bones and chop the meat. Return to the dish. Stir in the pasta.

Cover and bake for a further 25 - 30 minutes until the pasta is tender. Season to taste.


Sprinkle with chopped parsley to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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