Easy Chicken Ragu

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Easy Chicken Ragu
  • Prep 15 min
  • Total 30 min
  • Servings 4
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No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.
By Inspired Taste
Updated Oct 18, 2011


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace the jar of marinara sauce with a 28-ounce can of crushed tomatoes.
  • tip 2
    ake a double batch of chicken ragu and freeze up to 3 months for an easy dinner another night.
  • tip 3
    Replace chicken with ground beef, pork or turkey.


Nutrition Facts are not available for this recipe
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