Recipe: Chicken Ragù
Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta.
- 1 pound whole wheat or whole grain rigatoni or other short-cut pasta
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/4 pound pancetta (a couple thick slices), cut into fine dice
- 1 1/2 pounds chicken thighs, chopped into small, bite-size pieces
- 1 medium to large onion, chopped
- 1 carrot, peeled
- 2-3 sprigs of fresh rosemary, leaves stripped and finely chopped
- 1 bay leaf
- 2-3 garlic cloves, finely chopped
- Black pepper
- 1/2 cup Marsala wine, a couple glugs
- 1 can tomatoes (28 ounces)
- Grated Parmigiano Reggiano cheese
- A handful of fresh basil leaves, torn
- Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
- In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.
- Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.
- Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.
Number of servings (yield): 4
Inspired By: Chicken Ragù