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Chicken Ragu Over Saffron Linguine

Here's how you make Chicken Ragu Over Saffron Linguine
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  • Servings: 6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 package (16 ounces ) dry linguine pasta
  • 2 pounds boneless skinless chicken breasts (raw, cut into strips)
  • 1 1/2 teaspoons olive oil ( extra virgin)
  • 1 1/4 teaspoon hot red pepper flakes, to taste
  • 1/2 teaspoon pepper
  • 1 cup dry white wine
  • 1 cup onion, chopped fine
  • 1 tablespoon minced garlic, to taste
  • 8 ounces mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 cups chicken broth
  • 1/2 cup red bell pepper, cut into thin strips
  • 1 tablespoon water, very hot
  • 1 teaspoon salt
  • 1/2 teaspoon saffron ( 2 generous pinches of crumbled saffron threads or sub with tumeric but you won't get the same taste )
  • 2 cups tomatoes (cherry, quartered)
  • 1 lemon, juice and zest of
  • 2 tablespoons capers
  • 10 ounces spinach (fresh leaves)
  • 3 tablespoons basil (fresh, chiffonaded)
  • 1 tablespoons parsley (fresh, chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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,.

We hope you enjoy this recipe!

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