Recipes

Chicken Ragu with Veggies

by Rachael Ray 6:47 AM, March 3, 2017

Aired August 3, 2017

Serves 4
Ingredients

1 tablespoon EVOO – Extra Virgin Olive Oil, plus additional for drizzling
2 tablespoons butter
1 pound ground chicken
Salt and pepper
2 tablespoons rosemary, finely chopped
1 tablespoons thyme, finely chopped
1 yellow or orange spring carrot, peeled and cut into 1-inch matchsticks or grated
1 rib celery with leafy tops, finely chopped
1 leek, halved lengthwise, cleaned, whites and light greens thinly sliced
2 cloves garlic, chopped
2 tablespoon tomato paste
1/2 cup white wine
1 cup chicken stock
1/2 cup fresh shelled peas (optional)
1 pound egg tagliatelle or fettuccine
1 teaspoon lemon zest
1 tablespoon lemon juice
A couple handfuls grated Parmigiano-Reggiano cheese, plus some to pass at table

Preparation

Bring a large pot of water to a boil for the pasta.
 
Heat a large skillet over medium to medium-high heat with EVOO, 1 turn of the pan. Melt butter into oil then add chicken and brown and crumble. Season chicken with salt, pepper and fresh herbs; add carrots, celery, leeks and garlic, and cook 7-10 minutes, stirring frequently. Add in tomato paste and cook for couple minutes. Add wine and reduce a minute; add stock and reduce heat to a low simmer. Add peas, if using, and let simmer sauce while the pasta cooks.
 
Salt boiling water liberally then drop pasta and cook 1 minute less than al dente per package directions. Reserve about 3/4 cup starchy, salty water before draining pasta.
 
Add lemon zest and juice to sauce.
 
Add pasta to sauce and vigorously toss with some starchy water, a drizzle of EVOO and the cheese for 1 minute to coat. Serve in shallow bowls with additional cheese at the table.


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