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Chicken Ragu w Rigatoni

 
One serving costs about $2.8 One serving costs about $2.8

$2.80 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish,lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Chicken Ragu w Rigatoni takes roughly roughly 45 minutes from beginning to end. This recipe makes 6 servings with 605 calories, 40g of protein, and 14g of fat each. For $2.8 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a main course. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. A mixture of wine, carrot, 2 bay leaf, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Pulled Chicken Ragu and Rigatoni, Rigatoni with Rapid Ragu, and Rigatoni with Duck Ragù.

Ingredients

Servings:
1 lb
1 lb rigatoni
rigatoni
3 Tbsps
3 Tbsps olive oil
olive oil
1.5 lb
1.5 lb boneless chicken breasts
boneless chicken breasts
1 medium
1 medium onion
onion
1
1  carrot
carrot
5
5  baby bella mushrooms
baby bella mushrooms
1 leaf
1 leaf bay leaf
bay leaf
1 tsp
1 tsp dried oregano
dried oregano
2
2  garlic cloves
garlic cloves
0.5 tsps
0.5 tsps black pepper
black pepper
0.25 cups
0.25 cups marsala
marsala
0.5 cups
0.5 cups white wine
white wine
28 oz
28 oz spaghetti sauce
spaghetti sauce
26 oz
26 oz diced tomatoes
diced tomatoes
0.5 cups
0.5 cups fresh parmesan cheese
fresh parmesan cheese
1 handful
1 handful fresh basil leaves
fresh basil leaves
1 lb rigatoni
1 lb
rigatoni
3 Tbsps olive oil
3 Tbsps
olive oil
1.5 lb boneless chicken breasts
1.5 lb
boneless chicken breasts
1 medium onion
1 medium
onion
1  carrot
1
carrot
5  baby bella mushrooms
5
baby bella mushrooms
1 leaf bay leaf
1 leaf
bay leaf
1 tsp dried oregano
1 tsp
dried oregano
2  garlic cloves
2
garlic cloves
0.5 tsps black pepper
0.5 tsps
black pepper
0.25 cups marsala
0.25 cups
marsala
0.5 cups white wine
0.5 cups
white wine
28 oz spaghetti sauce
28 oz
spaghetti sauce
26 oz diced tomatoes
26 oz
diced tomatoes
0.5 cups fresh parmesan cheese
0.5 cups
fresh parmesan cheese
1 handful fresh basil leaves
1 handful
fresh basil leaves

Equipment

colander
colander
frying pan
frying pan
grater
grater
colander
colander
frying pan
frying pan
grater
grater


Instructions

1. In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed. 2. Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes. 3.Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces. 4. Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside. 5. After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.90
Ingredient
1 pound rigatoni
3 tablespoons olive oil
1.5 pounds boneless chicken breasts
1 medium onion
1 carrot
5 baby bella mushrooms
1 leave bay leaf
1 teaspoon dried oregano
2 garlic cloves
½ teaspoons black pepper
¼ cups marsala
½ cups white wine
28 ounces spaghetti sauce
26 ounces diced tomatoes
½ cups fresh parmesan cheese
1 handful fresh basil leaves
Price
$0.97
$0.50
$6.03
$0.24
$0.11
$0.03
$0.02
$0.05
$0.13
$0.03
$0.65
$1.63
$3.12
$2.77
$1.05
$0.08
$17.41

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
604 Calories
40g Protein
13g Total Fat
73g Carbs
36% Health Score
Limit These
Calories
604
30%

Fat
13g
21%

  Saturated Fat
3g
20%

Carbohydrates
73g
25%

  Sugar
13g
15%

Cholesterol
78mg
26%

Sodium
979mg
43%

Alcohol
3g
20%

Get Enough Of These
Protein
40g
80%

Selenium
86µg
124%

Vitamin B3
15mg
77%

Vitamin A
3416IU
68%

Vitamin B6
1mg
63%

Manganese
1mg
56%

Phosphorus
519mg
52%

Potassium
1420mg
41%

Vitamin C
29mg
36%

Magnesium
115mg
29%

Fiber
6g
26%

Vitamin E
3mg
26%

Vitamin B5
2mg
26%

Copper
0.51mg
25%

Vitamin K
22µg
21%

Iron
3mg
19%

Vitamin B2
0.32mg
19%

Zinc
2mg
17%

Calcium
166mg
17%

Vitamin B1
0.24mg
16%

Folate
58µg
15%

Vitamin B12
0.33µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need

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