| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken breast or a mix of dark and white ground chicken
- 1 large carrot, finely chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon Italian seasoning
- 1 bay leaf
- One 6-ounce can tomato paste
- 1/2 cup dry white wine
- 1/2 cup evaporated milk
- Two 8-ounce (or one 16-ounce) cans tomato sauce
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 pound rigatoni
- 2 tablespoons chopped fresh parsley
- Grated Parmesan, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
- Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
- Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 510 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 31 g |
| Cholesterol | 62 mg |
| Sodium | 762 mg |
Reviews
This recipe is delicious. I had to substitute chicken bone broth with a couple of tablespoons rice wine vinegar and I only had dried milk but prepared it so that it was thick as evaporated milk. I also had a large can of whole tomatoes that I smashed and also blitzed with my stick blender. This makes a generous 4 portion meal and was absolutely worth the wait! =)
Would definitely make again but would only cook 1/2 lbs of rigatoni. Company asked for recipe. Always a good sign
Tons of flavor, and I will make this again. But I do think the chili powder is too prominent. I will cut it in half next time.
I absolutely loved this recipe because I had all the the ingredients, it was easy and delicious!
Delicious and easy to make! Hubs came home and said “oh wow!” to the aroma of this dish. Have made this a bunch of times and it’s always a hit.
That’s better, having chicken breasts is more appropriate. Michael Stice!
Loved!! I’ve been using this recipe for nearly a year now and I swear we’ve made it once a week. I use chicken, turkey, pork, or beef depending on what’s on sale. Great flavor, quick to come together, while still being rich and developed. Great served with salad and crusty bread. Definitely a keeper!
Subbed for Turkey meat. Was delicious!
Made this tonight as written and it was delicious, thanks Katie
Very good! Made for a second time, will make again in the future. Gotta be patient and give it time w/ each sauté step and then let it simmer to get thick. For anyone wondering, I had a can of 15 oz. tomato sauce on hand and my evaporated milk was 5 oz. so I considered it a swap, gave up 1 oz. of tomato sauce and replaced it w/ 1 oz. of evaporated milk and it came out just great.