CHICKEN AND RAGU SAUCE RECIPE RECIPES
RAGÚ® CHICKEN PARMESAN RECIPE | ALLRECIPES
A great recipe for classic chicken Parmesan with a twist that will help you save time for a quick weeknight dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
- Arrange the chicken in a 13 x 9-inch baking dish. Bake 20 minutes.
- Pour sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
EASY, 30 MINUTE CHICKEN RAGU RECIPE - EASY RECIPES FOR ...
This hearty chicken ragu can be made in less than 30 minutes. We call for ground chicken, but ground beef, turkey, pork or fresh sausage will work well. If you would rather not use wine, substitute chicken or turkey stock.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil, add the pasta then follow package directions. Drain.
- Meanwhile, heat the olive oil in a large skillet with sides. Add onions, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Stir in the garlic and rosemary then add the ground chicken and cook until browned, about 10 minutes. As the chicken cooks, use a wooden spoon to break the chicken up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add wine and cook 1 minute.
- Pour in the marinara sauce and cook until reduced slightly, about 10 minutes. Taste the sauce the adjust with salt and/or pepper. Serve over pasta.
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- Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.
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