Linguine with Chicken Ragu
Total:
2 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 tablespoons olive oil
  • 6 boneless skinless chicken thighs, finely chopped
  • Salt and freshly ground pepper
  • 1/2 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 2/3 cup dry white wine
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 4 cups Marinara Sauce, recipe follows
  • 1 pound linguine
  • 1/2 cup freshly grated Parmesan
Marinara Sauce:
  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Two 32-ounce cans crushed tomatoes
  • 2 dried bay leaves

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

Marinara Sauce:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

Cook's Note

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

IDEAS YOU'LL LOVE

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Recipe courtesy of Giada De Laurentiis

Linguine Crab

Recipe courtesy of Ruth Rogers

Lemon Linguine

Linguine with Walnuts: Linguine alle Noci

Recipe courtesy of Mario Batali

Linguine with Sea Urchins

Recipe courtesy of Mario Batali

Blackened Grouper Linguine

Recipe courtesy of John Walker

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c