Braised Chicken Ragu

Prep Time 15

Cook Time 40

Servings servings

Calories 513kcal

4 oz Rigatoni pasta or other pasta of choice
1 tbsp Extra-virgin olive oil
2 tbsp Red onion minced
1/4 cup Celery minced
1/3 cup Carrot minced
2 cloves Garlic minced
1 cup Red wine
1/2 cup Canned diced tomato
2 sprigs Fresh thyme
1/4 cup Chicken broth
1/3 lb Chicken breast boneless skinless chopped into very small pieces, almost minced
1/4 tsp Dried oregano
2 tsp All-purpose flour dissolved in double the amount of water until smooth
2 slices Crusty bread lightly toasted
Fresh parsley garnish
2 tsp Ricotta cheese
2 tsp Parmesan cheese garnish

In a pot of salted water, cook the pasta according to the directions on the package. When the pasta is finished drain well.
Heat a nonstick pan over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, and garlic until soft. Add the wine and bring to a simmer.
Stir in the tomato, broth, chicken, and oregano, then season with salt and pepper. Continue to low simmer, stirring occasionally for about 20 minutes to develop flavor. Once very flavorful, add the flour slurry a little at a time to thicken to a creamy consistency. (May not need it all)
Remove from the heat. Stir in the pasta to coat well. Season with salt and pepper to taste.
Serve with bread. Garnish with parsley, small dollops of ricotta, and sprinkle with parmesan.

Pro Tip; Great meal to batch cook and freeze in portions so you can defrost and heat up so have an already prepared meal