Chicken Ragout Pasta
Need a quick dinner under half an hour? This rich, meaty ragout (meaning stew in French) features juicy chicken simmered with crunchy mirepoix (mixed diced vegetables)
Let's start cooking!
Step 1 - Brown chicken
- In a pan on high heat, add 1 Tbsp vegetable oil. When hot, add chicken mince and sear. When brown, remove from heat and set aside. Substitute chicken with other meats such as duck, beef and pork.
Step 2 - Cook ragout
In a pot of boiling, salted water, boil pasta according to packet instructions, but remove and drain 2 minutes earlier.Long and skinny pastas, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine, as well as twistand tube shaped pastas, like penne and fusilli, are typically paired with rich, meaty sauces such as pesto and Bolognese sauces.
In the same pan on high heat, add 1 Tbsp vegetable oil. When hot, add garlic, onions, carrots, celery and fry for 2 minutes.
Add chicken stock, rosemary, thyme and 30 ml Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer for 10 minutes.The longer you simmer this dish, the more flavorful it will be.
Step 3 - Add pasta and butter
- Add boiled pasta and butter into ragout, then stir well. Season with salt and black pepper to taste, then mix well and remove from heat.
Plate and serve!