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Chicken, Tomato and Rosemary Ragu Recipe
|Skinless boneless chicken thighs||12 Ounce (350 Gram)|
|Stalk celery||1 , quartered|
|Onion||1⁄2 Small, chopped|
|Dry white wine||5 Tablespoon|
|Extra virgin olive oil||5 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Finely chopped celery stalk||1 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Finely chopped fresh flat leaf parsley||1 Tablespoon|
|Finely chopped rosemary||1 Tablespoon|
|Grated lemon zest||1⁄2 Teaspoon (From 1/2 Lemon)|
|Canned italian tomatoes||14 Ounce, chopped (1 Tin, 400 Gram)|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
Calories 753 Calories from Fat 239
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 244.4 mg10.2%
Total Carbohydrates 94 g31.5%
Dietary Fiber 7.3 g29.2%
Sugars 5.3 g
Protein 31 g61.4%
Vitamin A 23.7% Vitamin C 31.3%
Calcium 7.1% Iron 22.4%
*Based on a 2000 Calorie diet
Bring slowly to a simmer over medium-low heat.
Simmer gently without boiling until cooked through, 7-10 minutes.
Cool completely in cooking liquid.
Drain, reserving liquid, and cut chicken into lcm (1/2 in) dice.
Heat oil in a large frying pan.
Add onion and celery and cook, stirring occasionally, over medium-low heat until soft, 5 minutes.
Add garlic, parsley and rosemary and cook until fragrant, 1 minute.
Add lemon zest, tomatoes and 4 tbsp reserved poaching liquid.
Reduce heat to low and simmer gently, stirring occasionally, until thick, 30 minutes.
Add salt and pepper to taste.
Add chicken and heat through, 3 minutes.
Mean-while, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to the hot sauce.
Toss well to coat.