Chicken Ragu Over Saffron Linguine
Recipe: #33349
September 16, 2019
Categories: Chicken, Linguine, Italian, Alcohol Fresh Tomatoes, Boneless Pieces, Spicy, more
"A pretty dish for Entertainment"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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