In a large sacepan over medium heat,
add olive oil - add carrot, onion, celery, garlic, chili, herbs - sweat for 5 mins.
Add chicken, increase heat to medium-high and seal the chicken, 5-10 mins, do not brown.
Add wine, salt, lower heat to medium and reduce; add pepper
Add chicken stock, cover with lid, reduce heat to medium-low or low. Cook for 30-35 mins.
Boil 3 quarts water and cook pasta.
Remove herb stems, bay leaf and garlic cloves from ragu.
Drain pasta and incorporate into ragu.
Add cheese and parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 173 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 147.1mg||45 %|
|Sodium 112.4mg||4 %|
|Potassium 447.7mg||12 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 48.9g|
|Protein 31g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 528
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