Spaghetti With Chicken Ragu

Its that time of year again, holidays are almost here. Try my Spaghetti with Chicken Ragu also this recipe is a great way to use up leftover turkey.

Ingredients

Chicken thigh 170 Gram ((4 Medium))
Olive oil 1 Tablespoon ((as needed))
Carrot 4 Medium , peeled and sliced
Yellow onion 1/2 Medium , diced
Garlic cloves 2 , thinly sliced
Fresh rosemary sprig 2 , finely chopped
Red wine vinegar 1/4 Cup (4 tbs)
Dry white wine 1/2 Cup (8 tbs)
Chicken stock 2 Cup (32 tbs)
Passata/Strained tomato 750 Gram
Bay leaves 2
Cannellini beans 200 Gram , drained and rinsed
Spaghetti 400 Gram ((100g per person))
Salt and ground black pepper To Taste

Directions

MAKING

1. Season chicken thigh with salt and drizzle of olive oil.

2. Into a hot pan, pour oil, add chicken and cook until golden brown. Remove chicken from pan and set aside.

3. Into a pan pour olive oil add onion and carrot, followed by a pinch of salt and cook for 15-20 minutes.

4. Add garlic, rosemary and cook for 2 minutes.

5. Pour red wine vinegar and stir until evaporated.

6. Next, pour white wine and stock. Reduce by half.

7. Add passata, bay leaves, and chicken. Cover with lid and cook for an hour. In the last 20 minutes of cooking, add cannellini beans. Remove the chicken from pan and set aside to cool.

8. Into salted boiling water, add pasta and cool until al-dante.

9. Shred chicken and add it back into the pan. (You can add leftover turkey at this point).

10. Add pasta and stir well. Add a splash of pasta water to loosen if needed. Season to taste.

SERVING

11. Garnish with fresh parsley and pecorino or parmesan cheese. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 659Calories from Fat 78

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 531 mg22.13%

Total Carbohydrates 113 g37.7%

Dietary Fiber 8 g32%

Sugars 14 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet