PULLED CHICKEN RAGU AND RIGATONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
- Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
- Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
- Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
- Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
- Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
- Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.
CHICKEN RAGU W RIGATONI
Chicken Ragu w Rigatoni takes roughly roughly 45 minutes from beginning to end. This recipe makes 6 servings with 605 calories, 40g of protein, and 14g of fat each. For $2.8 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a main course. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. A mixture of wine, carrot, 2 bay leaf, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Pulled Chicken Ragu and Rigatoni, Rigatoni with Rapid Ragu, and Rigatoni with Duck Ragù.
Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit
Categories side dish,lunch,main course,main dish,dinner
Time 45m
Yield 6
Number Of Ingredients 0
Steps:
- 1. In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed. 2. Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes. 3.Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces. 4. Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside. 5. After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!
Nutrition Facts :
BAKED RIGATONI WITH LAMB RAGù
"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
CHICKEN RAGU W RIGATONI
Steps:
- 1. In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed. 2. Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes. 3.Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces. 4. Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside. 5. After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
CHICKEN RAGU
Make and share this Chicken Ragu recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large pot of water to boil, for the pasta.
- Salt the water when it boils and cook the pasta to al dente.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
- Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
- Add in the chicken and brown evenly for 5-6 minutes.
- Add in onions, rosemary, and garlic; then season with salt and pepper.
- Grate the carrot with a box grater directly into the pan and stir inches.
- Add wine 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.
Nutrition Facts : Calories 910.5, Fat 22.2, SaturatedFat 4.5, Cholesterol 237.4, Sodium 474.4, Carbohydrate 98.7, Fiber 6.8, Sugar 10.4, Protein 52
CHICKEN RIGGIES
This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.
Provided by Conde54
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
- Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
- Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 70.8 g, Cholesterol 91.6 mg, Fat 20.7 g, Fiber 6.5 g, Protein 38.2 g, SaturatedFat 7.8 g, Sodium 576.3 mg, Sugar 4.9 g
RIGATONI WITH BEEF RAGU (ATK)
From "The Make-Ahead Cook" by America's Test Kitchen. This is a quick meal that repurposes left-over pot roast - a great idea if you have family that dislikes leftovers.
Provided by duonyte
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
- Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
- Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
- Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
- Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.
Nutrition Facts : Calories 686, Fat 23.8, SaturatedFat 9.3, Cholesterol 136.5, Sodium 528.4, Carbohydrate 99.6, Fiber 8.1, Sugar 3.1, Protein 21.8
More about "chicken ragu w rigatoni food"
CHICKEN LIVER RAGù RIGATONI RECIPE - LIZ MERVOSH | FOOD …
From foodandwine.com
Servings 4Total Time 25 minsCategory Pasta + Noodles
RACHAEL’S CHICKEN AND VEGETABLE RAGU WITH RIGATONI …
From rachaelray.com
- Heat a large pot of water to boil for pasta.Heat a deep skillet or Dutch oven over medium-high heat with EVOO, 2 turns of the pan.
- Add the onion, celery, carrot, shallot, garlic, salt, pepper and bay leaf, then stir to soften 10 minutes.
- Add chicken, season with rosemary, nutmeg, salt and pepper, then lightly brown and crumble the meat and stir in the paste.
INA GARTEN’S BAKED RIGATONI WITH LAMB RAGù RECIPE IS A ...
From thekitchn.com
RIGATONI AND CHICKEN RAGU | RECIPE | CHICKEN RAGU, CHICKEN ...
From pinterest.co.uk
MARC VETRI'S MOST FAMOUS PASTA DISH: RIGATONI WITH …
From foodrepublic.com
PULLED CHICKEN RAGU AND RIGATONI - RECIPES LIST
From recipes-list.com
BAREFOOT CONTESSA | BAKED RIGATONI WITH LAMB RAGù | RECIPES
From barefootcontessa.com
CROCK POT ITALIAN SAUSAGE RIGATONI RECIPE - EATING ON A DIME
From eatingonadime.com
CHICKEN RAGU W RIGATONI - FOODISTA
From foodista.com
RIGATONI WITH MUSHROOM RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN RAGU W RIGATONI ARCHIVES - FOODS AND DIET
From foodsanddiet.com
"CHICKEN RAGU W RIGATONI" - RECIPES ON SPOONACULAR
From spoonacular.com
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
PULLED CHICKEN RAGU AND RIGATONI RECIPE RECIPE
From crecipe.com
PULLED CHICKEN RAGU AND RIGATONI – RECIPES NETWORK
From recipenet.org
RIGATONI RECIPES | ALLRECIPES
From allrecipes.com
PULLED CHICKEN RAGU AND RIGATONI | RECIPE | CHICKEN RAGU ...
From pinterest.ca
RIGATONI WITH QUICK PORK RAGU - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN RAGù RECIPE | EPICURIOUS
From epicurious.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE TO TRY
From tasteofhome.com
10 BEST CHICKEN RIGATONI BAKE RECIPES - YUMMLY
From yummly.com
RIGATONI WITH CHICKEN RAGU | CHICKEN RAGU, RAGU RECIPE ...
From pinterest.ca
CHICKEN RAGU W RIGATONI - FOODISTA
From foodista.com
CHICKEN RAGU W RIGATONI RECIPE BY JASON - DETAILED ...
From cookeatshare.com
CHICKEN LIVER RAGù RIGATONI | PUNCHFORK
From punchfork.com
CHICKEN TOMATO BASIL RIGATONI RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE RAGU RIGATONI (THAT DOESN'T TAKE ALL DAY) - FOODY ...
From foodyschmoodyblog.com
PULLED CHICKEN RAGU AND RIGATONI - PLAIN.RECIPES
From plain.recipes
THEEAT: PUSH YOURSELF OUTSIDE YOUR COMFORT ZONE AND COOK ...
From berkshireeagle.com
SPICY PORK RAGU WITH RIGATONI | QUICK & EASY - ITALIAN FOOD
From cfood.org
BAKED RIGATONI RECIPE - RAGÚ® - SAUCES, RECIPES & MORE
From ragu.com
CHEESY ALFREDO CHICKEN RIGATONI - OR WHATEVER YOU DO
From orwhateveryoudo.com
PULLED CHICKEN RAGU AND RIGATONI RECIPE
From crecipe.com
RIGATONI WITH MEAT SAUCE ( RIGATONI AL RAGù DI ... - RICARDO
From ricardocuisine.com
RIGATONI AND CHICKEN RAGU | MY GREAT RECIPES
From mygreatrecipes.se
PULLED CHICKEN RAGU AND RIGATONI RECIPE : RACHAEL RAY ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love