Try this Linguine with Chicken Ragu recipe, or contribute your own.
Suggest a better descriptionFor the marinara sauce:
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and sauté until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue to simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. (The sauce can be made one day ahead. if storing for future use, cool, then cover and refrigerate. Rewarm over medium heat before using.)
For the Chicken Ragu:
Heat the oil in a large, heavy skillet over medium-high heat. Add the chopped chicken and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots, garlic, and rosemary and sauté until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. 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, stirring often to prevent the pasta from sticking together, until firm to the bite, 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 cheese, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 494 | ||
Calories from Fat: 155 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 155.2mg | 48 % | |
Sodium 417mg | 14 % | |
Potassium 515.8mg | 14 % | |
Total Carbohydrate 48.2g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 47.4g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database 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: 494
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