Chicken Ragu Over Saffron Linguine

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

Recipe: #33349

September 16, 2019



"A pretty dish for Entertainment"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (539.5 g)
  • Calories 596
  • Total Fat - 8.7 g
  • Saturated Fat - 2 g
  • Cholesterol - 128.5 mg
  • Sodium - 1462.5 mg
  • Total Carbohydrate - 73.2 g
  • Dietary Fiber - 13.5 g
  • Sugars - 5.5 g
  • Protein - 55.8 g
  • Calcium - 131.2 mg
  • Iron - 4.6 mg
  • Vitamin C - 62.3 mg
  • Thiamin - 0.4 mg

Step 1

Fill pot with water and start cooking linguine in salted water

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

Add chicken back in

Step 13

Simmer mixture, covered, 5 minutes.

Step 14

Add tomatoes, lemon juice, and simmer 5 minutes

Step 15

Add lemon juice and spinach

Step 16

Simmer until spinach is wilted, 2 minutes.

Step 17

Add capers .

Step 18

In a very small bowl

Step 19

Add salt and saffron,grind togeter with back of spoon

Step 20

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

Step 21

Cook the linguine until al dente.

Step 22

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

Step 23

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

Step 24

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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