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Tortellini Chicken Ragu

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 583kcal

Equipment

  • stock pot

Ingredients

  • 1/2 lb Cheese tortellini or other pasta of choice
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Red onion minced
  • 1/2 cup Celery minced
  • 1 cup Carrot minced
  • 6 cloves Garlic minced
  • 3/4 lb Ground chicken
  • 4 cups Canned diced tomato
  • 1/2 tsp Dried oregano
  • 3 tbsp Fresh basil chopped
  • 4 slices Crusty bread lightly toasted
  • Fresh parsley garnish
  • 2 tsp Parmesan cheese garnish
US Customary - Metric

Instructions

  • 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 chicken and brown, breaking it up into smaller pieces with a wooden spoon.
  • Stir in the tomato and oregano, then season with salt and pepper. Partially cover with a lid and bring to a low simmer. Simmer, stirring occasionally for 20-30 minutes to cook out the acidity of the tomatoes. Then stir in the tortellini until combined.
  • Remove from the heat. Stir in the basil. Season with salt and pepper to taste.
  • Serve with bread. Garnish with parsley and parmesan.

Notes

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

Nutrition

Calories: 583kcal | Carbohydrates: 76g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 691mg | Potassium: 1153mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5771IU | Vitamin C: 27mg | Calcium: 227mg | Iron: 7mg