Chicken Ragu

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READY IN: 50mins
Recipe by ratherbeswimmin

Look+Cook, Rachael Ray

Ingredients Nutrition


  1. Heat a large pot of water to boil, for the pasta.
  2. Salt the water when it boils and cook the pasta to al dente.
  3. Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
  4. Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
  5. Add in the chicken and brown evenly for 5-6 minutes.
  6. Add in onions, rosemary, and garlic; then season with salt and pepper.
  7. Grate the carrot with a box grater directly into the pan and stir inches.
  8. Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
  9. Simmer for a few minutes to thicken the sauce and combine the flavors.
  10. Drain the pasta and toss with the chicken ragu and cheese.
  11. Discard the bay leaf; garnish with some torn basil.
  12. Serve immediately.

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