PULLED CHICKEN RAGU AND RIGATONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
CHICKEN RAGU PASTA
This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
- Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
- Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
- Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
- Stir in Parmesan cheese and serve immediately.
Nutrition Facts : Calories 650 kcal, Carbohydrate 64.5 g, Protein 49 g, Fat 21.8 g, SaturatedFat 6.1 g, Cholesterol 113 mg, Sodium 642 mg, Fiber 4.5 g, Sugar 7.1 g, ServingSize 1 serving
GARLIC CHICKEN RIGATONI
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
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.
RIGATONI WITH CHICKEN RAGOUT
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
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.
CHICKEN RIGATONI RECIPE
This easy Chicken Rigatoni recipe serves up tender, bite sized chicken morsels in a rich and creamy tomato sauce - a quick and delicious weeknight dinner!
Provided by Becky Hardin
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions. Drain and keep warm.
- Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
- Add the cream cheese and stir until melted.
- Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
- Stir in the rigatoni.
- Top with basil and shredded Parmesan cheese, if desired.
Nutrition Facts : Calories 710 kcal, Carbohydrate 67 g, Protein 24 g, Fat 39 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 124 mg, Sodium 847 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 16 g, ServingSize 1 serving
More about "rigatoni with chicken ragout recipes"
CHICKEN LIVER RAGù RIGATONI RECIPE - LIZ …
From foodandwine.com
- Cook pasta according to master technique (until very al dente, about 3 minutes shorter than package directions call for).
- While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.
- Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time), alternating with cooking liquid (about 1/4 cup at a time), stirring and shaking skillet constantly, until a creamy sauce forms and coats the pasta, making sure each addition of mousse is creamy and blended before the next addition, 4 to 5 minutes total.
- Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.
INSTANT POT CHICKEN RAGU RIGATONI
From tastemakerblog.com
SPICY CHICKEN RIGATONI RECIPE - HOW TO …
From therecipecritic.com
10 BEST CHICKEN RIGATONI PASTA RECIPES
From yummly.com
RIGATONI WITH NEAPOLITAN RAGù RECIPE
From greatitalianchefs.com
RIGATONI WITH MEAT SAUCE (RIGATONI AL RAGù …
From ricardocuisine.com
MARC VETRI’S MOST FAMOUS PASTA DISH: …
From foodrepublic.com
RIGATONI WITH CHICKEN RAGù RECIPE AND GREEN …
From gourmettraveller.com.au
RIGATONI WITH ARTICHOKES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
CHEESY BAKED CHICKEN RIGATONI - GARLIC & ZEST
From garlicandzest.com
4/5 (5)Total Time 1 hrCategory Main CourseCalories 475 per serving
BAREFOOT CONTESSA | BAKED RIGATONI WITH LAMB RAGù | RECIPES
From barefootcontessa.com
RIGATONI WITH CHICKEN & MUSHROOM RAGù RECIPE | HELLOFRESH
From hellofresh.com
LAMB RAGU RIGATONI RECIPE | LEARN HOW TO COOK | NYMBLE
From eatwithnymble.com
RIGATONI WITH PORK RAGOUT - GIADZY
From giadzy.com
BAKED RIGATONI WITH SPINACH PESTO AND RICOTTA
From houseandgarden.co.uk
RACHAEL'S CHICKEN AND VEGETABLE RAGU WITH RIGATONI
From rachaelrayshow.com
10 BEST CHICKEN RIGATONI BAKE RECIPES | YUMMLY
From yummly.com
RAGù BIANCO RECIPE: WHITE BOLOGNESE PASTA • UNPEELED JOURNAL
From unpeeledjournal.com
CHICKEN RAGU RECIPE | RACHAEL RAY
From rachaelray.com
RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù RECIPE - BON APPéTIT
From bonappetit.com
RACHAEL’S CHICKEN AND VEGETABLE RAGU WITH RIGATONI
From rachaelray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #easy #european #pasta-rice-and-grains
You'll also love