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Lunch | Dinner

Weeknight Chicken Ragu

  • 10 Mins

    Prep Time

  • 20 Mins

    Cook Time

  • 4

    Servings

  • 672

    Calories

  • 32g

    Fat

  • 61g

    Carbs

  • 38g

    Protein

Recommended For:

Low Appetite/Weight Loss

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Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Large Shallot, washed and finely chopped
  • 1 Small Stalk Celery, washed and finely chopped
  • 1 Small Carrot, washed, peeled, and finely chopped
  • 2 Cloves Garlic, peeled and minced
  • 2 Sprigs Fresh Rosemary, washed, leaves stripped and finely chopped
  • 1 Fresh Bay Leaf
  • 2 Tbsp Tomato Paste
  • ¼ Tbsp Red Pepper Flakes
  • 1 Tsp Ground Nutmeg
  • ½ Cup Vegetable Stock
  • ½ Cup White Cooking Wine
  • 1 lb Lean, Ground Chicken
  • 2 Cups Tomato Puree
  • ¼ Cup Heavy Cream
  • 1 lb Rigatoni Pasta
  • 1 Cup Pasteurized Grated Parmesan Cheese

What You’ll Need

  • Cutting Board

  • Knife

  • Measuring Spoons

  • Measuring Cups

  • Large Pot with Lid

  • Large, Deep Skillet

  • Colander

  • Wooden Spoon

  • DDairy:

    There is no replacement for the heavy cream in this recipe.

  • GGluten :

    Replace the regular pasta with a gluten-free version.

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Cook Pasta Bring a large pot of water to boil for the pasta and cook pasta according to instructions. Before draining the water, reserve ¾ cup of cooking water.

  • 3.

    Cook Vegetables While the water is beginning to boil, to a large, deep skillet, heat the oil over medium-high heat. Add the shallot, celery, carrot, garlic, rosemary, bay leaf, and salt and pepper. Cook, stirring often until the vegetables are soft. About 2 minutes.

  • 4.

    Stir in Tomato Paste Stir in the tomato paste, red pepper flakes, freshly grated nutmeg, stock, and wine. Bring the mixture to a boil.

  • 5.

    Cook Chicken Add the chicken. Cook, stirring to break up the meat until it’s thoroughly cooked through, about 5 minutes. Wash hands and any surfaces that touched raw chicken meat.

  • 6.

    Add Tomato Puree Add the tomato puree. Cook until the sauce begins to bubble. Reduce heat to low. Simmer the sauce for about 5 minutes. Stir in the cream. Reduce heat to low.

  • 7.

    Add Pasta to Sauce & Serve Add the pasta to the sauce. Remove the bay leaf and serve with parmesan cheese.

  • 8.

    Store Refrigerate dish within 2 hours. Dish will keep in the refrigerator for up to 3 days.

  • 9.

    Wash Hands Wash hands with soap and water.

Recipe adapted from rachaelraymag.com

Nourishment Notes

Chicken

Chicken is a great source of protein to help build new and healthy cells.

Cream

Full-fat dairy products, such as cheese, cream, and whole milk, are high in calories. A high-calorie diet may be necessary if unwanted weight-loss is occurring. Full-fat dairy also provides important nutrients such as calcium, potassium, and vitamin D.

Fatigue Buster

  • Celery & Carrots

    Look for pre-cut celery and carrots in the produce section at your local grocery store.

  • Ask for Assistance

    Ask a friend or family member to help prepare this dish.

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