Chicken Ragu Over Saffron Linguine
Recipe: #33348
September 16, 2019
Categories: Chicken, Linguine, Italian, Low Fat, No Eggs, Non-Dairy, Wine Fresh Tomatoes, Boneless Pieces, Spicy, Kosher Meat, more
"A pretty dish for Entertainment"
Ingredients
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 by Step Method
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
No special items needed.