Pasta with Chicken Ragu and Mozzarella, a tasty and flavorful main dish that is also light because it is made with white meat ragu, which is the leanest, making it ideal for those on a diet who don’t want to give up taste, but also perfect for children.
This pasta with chicken ragu is easy and quick to prepare. Compared to the classic Bolognese ragu, the chicken ragu cooks in 30 minutes, so while the sauce is on the stove, you can cook the pasta by the time you heat the water.
For this recipe, I used Felicia Oat Rigatoni, which I found in my October ’23 Degusta Box. “Felicia Oat Pasta is organic, gluten-free, and made with whole oat flour. It’s good for anyone who chooses to eat balanced and naturally. Rich in fiber and iron, its delicate taste makes it versatile for many easy and quick pairings in the kitchen.” (cit.)
If you don’t have this type of pasta, you can use whole wheat pasta if you like, or simple durum wheat pasta, but also homemade gnocchi or tagliatelle would go perfectly with this rich and tasty sauce.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Chicken Ragu and Mozzarella
- 10.5 oz chicken (minced)
- 14 oz tomato pulp
- Half onion
- Quarter cup dry white wine
- to taste extra virgin olive oil
- to taste salt
- 6.3 oz pasta
- 5.6 oz mozzarella (fior di latte or buffalo)
Tools
- 1 Saucepan
- 1 Pan
- 1 Wooden spoon
- 1 Stove
Steps to make Pasta with Chicken Ragu and Mozzarella
In a saucepan simmer the onion with the oil and half a glass of water (this will make the ragu lighter as it will be without a sauté). When the water has evaporated, add the minced chicken, a pinch of salt and pepper, and brown the meat well, stirring often with a wooden spoon.
Once the chicken is well browned, deglaze with the wine and let it evaporate completely, then add the tomato pulp, a pinch of salt, and cook, stirring often, with the lid for 25-30 minutes, or until the sauce has thickened.
When the ragu is ready, drain the pasta with a slotted spoon and pour it directly into the saucepan with the chicken ragu. Toss the pasta for a few minutes to season and blend well.
Turn off the heat, add the diced mozzarella, and mix.
Serve the Pasta with Chicken Ragu and Mozzarella at the table.
