| Level: | Easy |
| Total: | 2 hr |
| Prep: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
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
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 586 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 59 milligrams |
| Sodium | 548 milligrams |
| Carbohydrates | 73 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |
| Sugar | 5 grams |
Reviews
Great recipe! I’ve made this several times. In a crunch for time I have used good quality jar sauce in place of homemade and still turns out really well!
Amazing!!! So hearty and so good!!!! My family loves it!! Serve with some garlic bread!
This is absolutely delicious!! I didn’t have scallions or fresh rosemary, so I substituted Italian seasoning. No one could stop eating it!! No leftovers, unfortunately!! I served it with garlic bread and Caesar salad, with Pinot Grigio.
This was awful! Made big batch to share w/neighbors who are going through tough time but ended up throwing it out. It was tasteless, heavy heavy tomato flavor that was way to thick. I tried to save it by adding chicken bone broth & italian spice but nothing helped! Would not reccomend.
This was so good! My 13 year old went back for seconds. I’m not a big fan of rosemary so I may leave that out next time. I made the full recipe of marinara sauce but only made half of the chicken and pasta and only used half the marinara. I will freeze the rest and use it for other dishes. This is definitely a keeper!
Never had chicken ragu but would make again! It’s a good change from meat sauce and very hearty with the carrots, celery and onions!
This was absolutely delicious! Completely surpassed my expectations. I followed the recipe exactly and see no need for any alterations (with the exception that I served it over penne because I had no linguini on hand). I was a bit hesitant to add the rosemary since it is not my husband’s favorite flavor but I’m so happy that I did, it made this something really special. My husband said it is one of his new favorite meals!
I have made this several times. It’s great family favorite. The version of the recipe in her cook book the tomato sauce recipe is different. It’s better, calls for fresh basil no carrot or celery.
Very good – used sauce from a jar but still added the celery and bay leaves… let it simmer for about 25 min… lots of leftovers make this a yummy and cost effective option.
This was delicious! The rosemary, wine and tomato combined was delicious! The marinara sauce is wonderful too by itself! Do not do this with a sauce in the jar, it isn’t nearly as good!