Linguine with Chicken Ragú

Okay, Giada.  I was looking for something simple that my whole family would adore this week.  I flipped and I contemplated and I bookmarked.  I was on the fence...teetering between a roast chicken and some pasta.  Deciding factor.  Cash.  Surprise, surprise.  I already had everything on hand for the pasta dish...so pasta it was.  Despite the fact that you wanted me to finely chop the raw chicken thighs which is a task that is tedious and slippery beyond compare, so I just sort of cut it into smallish chunks, the end result was something everybody happily wolfed down.

Linguine with Chicken Ragú

slightly adapted from Giada's Family Dinners

yield: ~6 main course servings

2 Tbs. olive oil

1½ lbs. boneless, skinless chicken thighs, finely chopped um, not too fine...that's a pain in the side

½ c. finely chopped shallots onions

1 Tbs. minced garlic  2 Tbs.

2 tsp. finely chopped fresh rosemary

2/3 c. dry white wine  red wine

4 c. marinara sauce

salt

1 lb. dried linguine  whole grain

½ c. freshly grated parmesan

Heat oil in large, heavy skillet over medium-high.  Add the chopped chicken and cook until juices evaporate and chicken is golden, ~10 minutes.  Add shallots, garlic, and rosemary and sauté until tender, ~2 mins.  Add wine and stir up fond.  Add marinara sauce.  Bring to a simmer.  Reduce heat to medium-low and simmer gently, ~10 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add linguine and cook according to package directions, until al dente.  Drain, reserving one cup of cooking water.  Add linguine to ragú and toss to coat, adding some reserved cooking water to moisten.

Transfer to serving bowl and sprinkle with parmesan to serve.

You win this round, Teeth.  Serving this meal up Family Style is something I'll do again.

*This post is linked to:

Claire of Chez Cayenne is hosting Presto Pasta Nights this week...