Chicken Ragu w Rigatoni

Chicken Ragu w Rigatoni

Chicken Ragu w Rigatoni

45 minutes

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Details
  • Servings:   6
  • Weight Watchers:   15 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • •1 lb rigatoni (or other short cut pasta)
  • •3 tbsp olive oil
  • •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces
  • •1 medium onion, chopped
  • •1 carrot, peeled and grated
  • •4, 5 pieces Baby Bella mushrooms, sliced
  • •1, 2 bay leaf
  • •1 tsp dried oregano
  • •2 garlic cloves, finely chopped
  • •1/2 tsp black pepper
  • •1/4 cup Marsala
  • •1/2 cup white wine
  • •1 28 oz. jar spaghetti sauce
  • •1 26 oz. diced tomatoes
  • •1/2 cup fresh Parmesan cheese, grated (mandatory!)
  • •A handful of fresh basil leaves, torn
Instructions

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.

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.

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.

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.

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!

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