Back to Recipe

Chicken Ragu Over Saffron Linguine

Here's how you make Chicken Ragu Over Saffron Linguine
Pause Continue Reading
  • 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)
  • 1/4 teaspoon hot red pepper flakes, to taste
  • 1/2 teaspoon salt
  • 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 teaspoons 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, quartered (cherry tomatoes)
  • 1 lemon, juice and zest of
  • 2 tablespoons capers ,chopped
  • 10 ounces fresh spinach leaves
  • 3 tablespoons fresh basil, chiffonaded
  • 1 tablespoons fresh parsley, 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 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,.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.