Ingredients for 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
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
86g
Carbs
20g
