Linguine with Chicken Ragu
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 434.0
- Total Fat: 11.1 g
- Cholesterol: 57.3 mg
- Sodium: 835.7 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 8.4 g
- Protein: 24.6 g
View full nutritional breakdown of Linguine with Chicken Ragu calories by ingredient
Submitted by: LISSARAYE
Introduction
a Giada De Laurentiis recipe a Giada De Laurentiis recipeNumber of Servings: 6
Ingredients
-
2 T. EVOO
6 boneless skinless chicken thighs, finely chopped
salt & freshly ground pepper
1/2 cup finely chopped shallot
1 T. minced garlic
2/3 cup dry white wine
2 tsp. finely chopped fresh rosemary leaves
4 cups marinara sauce
1 pound linguine
1/2 cup freshly grated parmesan
Directions
Heat the oil in a heavy large skillet over medium high heat. Add the chicken, season with salt & pepper & cook until the juices evaporate & the chicken is golden, about 10 minutes.
Add the shallots & garlic & saute until tender, about 2 minutes. Add the wine & stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary & mix well. Add the marinara sauce & bring to a simmer. Reduce the heat to medium-low & simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine & cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu & toss to coat, adding some reserved cooking liquid to moisten (i forgot to do the reserved cooking liquid part - i don't think it made any difference). Transfer the pasta to a large serving bowl. Sprinkle with parmesan & serve.
See my Marinara Sauce recipe
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
Add the shallots & garlic & saute until tender, about 2 minutes. Add the wine & stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary & mix well. Add the marinara sauce & bring to a simmer. Reduce the heat to medium-low & simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine & cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu & toss to coat, adding some reserved cooking liquid to moisten (i forgot to do the reserved cooking liquid part - i don't think it made any difference). Transfer the pasta to a large serving bowl. Sprinkle with parmesan & serve.
See my Marinara Sauce recipe
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
