Chicken Ragu Over Saffron Linguine
September 16, 2019
"A pretty dish for Entertainment"
- 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
Fill pot with water and start cooking linguine.
Cut chicken breasts into strips.
In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
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.
Add wine and boil until most is evaporated.
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 .
Add tomato paste
In a bowl
Whisk together chicken broth and lemon zest.
Add to skillet along with the red pepper.
Simmer mixture, covered, 5 minutes.
Add tomatoes, lemon juice, and simmer 5 minutes
Add lemon juice and spinach
Simmer until spinach is wilted, 2 minutes.
Add capers if desired.
In a very small bowl
Add salt and saffron,grind togeter with back of spoon
Combine 1 tablespoon hot water that you have gotten from pasta and saffron.
Cook the linguine until al dente.
Drain linguine ,saving 1/3 cup of water and return to the pot.
Toss linguine with saffron mixture until evenly coated rinse out saffon bowl with 1/3 cup pasta water and keep warm.
Divide the pasta onto 6 plates, top with chicken ragu, garnish with basil and parsley leaves,.
Tips & Variations
No special items needed.