Summery Chicken Ragu

Name: Summery Chicken Ragu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 small onion, finely diced; 1 carrot, shredded (about 1/2 cup shredded carrot); 1/2 cup finely diced celery; 1 1/2 tsp kosher salt, divided; 4 large garlic cloves; 1 lb ground chicken; 1/2 tsp dried thyme; 2 tbsp tomato paste; 3/4 cup white wine; 1 lb cherry tomatoes; 3/4 lb linguine; 4 oz goat cheese; 1/2 cup basil, chopped (plus more for garnish); 1/2 cup pasta water

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
435 kcal
Course
Main Course
Cuisine
Italian

Summery Chicken Ragu

Amy Matthews

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Summery Chicken Ragu is a lighter take on a traditional bolognese but echos the same fundamentals with plenty of veggies and a tomato-based sauce. We use fresh cherry tomatoes, tangy goat cheese and ground chicken to make sure you finish this meal still light on your toes.

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Ingredients

Servings

2 tbsp olive oil
1 small onion, finely diced
1 carrot, shredded (about 1/2 cup shredded carrot)
1/2 cup finely diced celery
1 1/2 tsp kosher salt, divided
4 large garlic cloves
1 lb ground chicken
1/2 tsp dried thyme
2 tbsp tomato paste
3/4 cup white wine
1 lb cherry tomatoes
3/4 lb linguine
4 oz goat cheese
1/2 cup basil, chopped (plus more for garnish)
1/2 cup pasta water

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Instructions

Bring a large pot of water to a rolling boil. Season generously with salt. It should be almost as salty as the sea.
Heat olive oil in a large skillet with high sides to a medium heat. Add olive oil. When the oil is hot, add the onion, carrot, celery and 1/2 teaspoon salt. Sweat the veggies, stirring often until they are slightly softened, about 3-4 minutes. Add the garlic and cook for 1 minutes.
Add the ground chicken to the pan along with another 1/2 teaspoon salt and thyme. Use a wooden spoon to break up the meat into very small pieces. Continue to cook until the chicken is cooked through.
Stir in the tomato paste. Cook for 1 minute. Stir in the white wine. Use your wooden spoon to scrape up all the brown bits from the bottom of the pan. Bring to a boil and reduce to a simmer. Simmer until the wine is slightly reduced. Add cherry tomatoes. Stir. Cook the mixture over a medium heat until the cherry tomatoes start to blister. Use the back of your spoon to smash 3/4 of the tomatoes. This should create a sauce. Add remaining 1/2 teaspoon salt, stir to combine. Bring the mixture to a simmer. Simmer for another 3-4 minutes.
After you add the tomatoes, drop the pasta into the boiling water. Cook until just under aldente. Reserve 1 cup of pasta water.
Add the goat cheese and basil to the tomato mixture. Stir until the goat cheese has melted. Season the sauce to taste with salt and pepper.
Use tongs to transfer the cooked pasta to the chicken and sauce. Toss until coated. Add a little bit of pasta water to loosen the sauce up and to reach desired consistency (I used 1/2 cup). Season to taste with salt and pepper.

Nutrition Information

Show Details

Serving 1serving Calories 435kcal (22%) Carbohydrates 48g (16%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 57mg (19%) Sodium 802mg (33%) Potassium 682mg (19%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 710IU (14%) Vitamin C 20mg (22%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 435 kcal

% Daily Value*

Serving	1serving
Calories	435kcal	22%
Carbohydrates	48g	16%
Protein	28g	56%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	57mg	19%
Sodium	802mg	33%
Potassium	682mg	15%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	710IU	14%
Vitamin C	20mg	22%
Calcium	65mg	7%
Iron	2mg	11%