Easy Chicken Ragu

Easy Chicken Ragu

Bloggers Adam and Joanne Gallagher from Inspired Taste share a favorite recipe for Easy Chicken Ragu. Make a hearty chicken dinner in less than 30 minutes!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

1
tablespoon olive oil
1/4
cup finely chopped onion
1/4
cup finely chopped celery
1
teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves
1
clove garlic, finely chopped
1
lb ground chicken or turkey
1/4
cup dry red wine, if desired
1
box (12 oz) spaghetti
1
tablespoon salt
1
jar (23 oz) marinara sauce
Salt and pepper to taste
  1. Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
  2. Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
  3. Remove from heat; stir in wine. Return to heat; cook 1 minute.
  4. To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
  5. Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace the jar of marinara sauce with a 28-ounce can of crushed tomatoes.
ake a double batch of chicken ragu and freeze up to 3 months for an easy dinner another night.
Replace chicken with ground beef, pork or turkey.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.