Pharmacy Notices
Lunch | Dinner

Weeknight Chicken Ragu

  • 10 Mins

    Prep Time

  • 20 Mins

    Cook Time

  • 4

    Servings

  • 672 Calories
  • 32g Fat
  • 61g Carbs
  • 38g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 672 Calories
  • 32g Fat
  • 61g Carbs
  • 38g Protein
  • 30 Mins Total Time
  • 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
Recipe adapted from rachaelraymag.com

Nourishment Note

Instructions

  • 4 Servings
  • 672 Calories
  • 32g Fat
  • 61g Carbs
  • 38g Protein
  • 30 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 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 Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from rachaelraymag.com

Allergen Swap

  • DDairy

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

  • GGluten

    Replace the regular pasta with a gluten-free version.

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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