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    You are in: Home / Recipes / Linguine With Chicken Ragu Recipe
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    Linguine With Chicken Ragu

    Linguine With Chicken Ragu. Photo by LifeIsGood

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    RedVinoGirl's Note:

    Another recipe I adopted from Giada's site. WONDERFUL! I highly recommend making the marinara sauce from Giada listed at the bottom of this recipe for the best flavor. I don't think the average jar sauce will do this justice. I like to freeze batches of marinara and just thaw as I need for my recipes. If you do this, you can whip this together in no time! My family adores this. I also usually serve this over spaghetti rather than linguine...personal preference. KEEP IN MIND THE MARINARA MAKES 2 QUARTS - YOU ONLY NEED 4 CUPS FOR THIS RECIPE SO NUTRITION INFO WILL BE OFF SINCE YOU'LL BE SAVING SOME OF THE SAUCE.

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    Serves: 6


    Units: US | Metric

    Marinara Sauce (use 4 cups)


    1. 1
      Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
    2. 2
      Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, 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 and serve.
    3. 3
    4. 4
      In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.).
    5. 5
      Yield: 2 quarts.

    Ratings & Reviews:

    • on October 24, 2009


      Let me start by saying that the homemade marinara is a must with this recipe! It's simply delicious. I have just enough sauce leftover for a spaghetti dinner in the future. So, I froze the leftover sauce. I really liked the tiny bits of chicken throughout the pasta and sauce. I used whole wheat linguine and thought the chicken ragu was hearty enough to stand up to it. Thanks!

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    • on October 01, 2008


      Most excellent! I cut way back on the oil for the sauce and I think I will cut back a bit on the rosemary as well next time. Definitely a repeat recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Linguine With Chicken Ragu

    Serving Size: 1 (611 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 836.4
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 6.3 g
    Cholesterol 64.6 mg
    Sodium 1069.4 mg
    Total Carbohydrate 109.4 g
    Dietary Fiber 16.6 g
    Sugars 14.9 g
    Protein 32.6 g

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