Linguine with Chicken Ragu
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr
Prep:
30 min
Cook:
1 hr 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.)

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crazy Rich Linguine Alfredo

Recipe courtesy of Nadia G

Linguine with Shrimp all'Amatriciana

Recipe courtesy of Laura Vitale

Shrimp, Crab and Lobster Linguine with White Sauce

Recipe courtesy of Food Network

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here