Chicken Ragu Over Saffron Linguine

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A pretty dish for Entertainment"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (539.3 g)
  • Calories 597
  • Total Fat - 8.8 g
  • Saturated Fat - 2 g
  • Cholesterol - 128.5 mg
  • Sodium - 1268.8 mg
  • Total Carbohydrate - 73.4 g
  • Dietary Fiber - 13.6 g
  • Sugars - 5.5 g
  • Protein - 55.9 g
  • Calcium - 131.6 mg
  • Iron - 4.6 mg
  • Vitamin C - 62.6 mg
  • Thiamin - 0.4 mg

Step 1

Fill pot with water and start cooking linguine.

Step 2

Cut chicken breasts into strips.

Step 3

In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.

Step 4

Heat a 12-inch non-stick skillet over moderately high heat and saute chicken in 2 batches until lightly browned and cooked through, stirring, for 5 minutes on each side, transferring as cooked to a plate.

Step 5

To skillet

Step 6

Add wine and boil until most is evaporated.

Step 7

Add the remaining oil, onion, garlic,mushrooms, remaining 1/8 teaspoon red pepper flakes and pepper to taste and cook over moderate heat, stirring, until onion is softened .

Step 8

Add tomato paste

Step 9

In a bowl

Step 10

Whisk together chicken broth and lemon zest.

Step 11

Add to skillet along with the red pepper.

Step 12

Simmer mixture, covered, 5 minutes.

Step 13

Add tomatoes, lemon juice, and simmer 5 minutes

Step 14

Add lemon juice and spinach

Step 15

Simmer until spinach is wilted, 2 minutes.

Step 16

Add capers if desired.

Step 17

In a very small bowl

Step 18

Add salt and saffron,grind togeter with back of spoon

Step 19

Combine 1 tablespoon hot water that you have gotten from pasta and saffron.

Step 20

Cook the linguine until al dente.

Step 21

Drain linguine ,saving 1/3 cup of water and return to the pot.

Step 22

Toss linguine with saffron mixture until evenly coated rinse out saffon bowl with 1/3 cup pasta water and keep warm.

Step 23

Divide the pasta onto 6 plates, top with chicken ragu, garnish with basil and parsley leaves,.

Tips & Variations


No special items needed.

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