Dinner

Chicken ragu is for Dinner.

Chicken ragu takes several minutes to prepare.

Chicken ragu takes several minutes to cook.

Chicken ragu makes 1 servings.

The ingredients for Chicken ragu are:

Pasta, cooked, 16 oz
*Bertolli EVOO (1 tbsp), 3 serving
*PANCETTA, 4 oz
*chicken thigh (no skin,bone), 6 serving
Carrots, raw, 2 medium
Garlic, 3 cloves
*Holland House Marsala Cooking Wine, 4 tbsp
*San Marzano Tomatoes -polpa (28 oz total), 1 serving
Onions, raw, 1 large

Here is how you make Chicken ragu:

Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.Number of Servings: 1Recipe submitted by SparkPeople user ALISONARIAS.

The nutritional information for Chicken ragu is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,175.4

• Total Fat: 113.1 g
• Cholesterol: 488.4 mg
• Sodium: 3,859.0 mg
• Total Carbs: 378.6 g
• Dietary Fiber: 15.3 g
• Protein: 148.4 g