Zutaten für Rigatoni With Chicken Ragout
- Rigatoni Pasta
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- Mixed Herbs
- Heavy Cream
- 1 medium onion, finely chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup dry white wine
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Pepper
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Rigatoni With Chicken Ragout? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Rigatoni With Chicken Ragout
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the cubed chicken to the saucepan. Season generously with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
- Stir in the heavy cream and simmer for 5 minutes, or until the sauce has thickened slightly.
- Stir in the chopped fresh herbs and mix well.
- While the sauce simmers, cook the rigatoni according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add a little pasta water at a time until you reach your desired consistency.
- Stir in the Parmesan cheese and serve immediately, topped with extra Parmesan cheese if desired.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
5 g
Zucker
9g
Fett
86g
Kohlenhydrate
20g
