Lunch / Dinner
Chicken & Sausage Ragu
Why wait for the weekend to satisfy a craving for pasta with thick, rich meat sauce? Tame those hunger pangs tonight!
Ingredients
COOK:
SAUTÉ:
DEGLAZE:
STIR IN:
Make sure to finish the ragu with cream cheese — it will add flavor and creaminess, and help thicken the sauce.
Instructions
Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.
Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.
Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.
Sauté the chicken and sausage chunks with the onion in olive oil until browned.
Stir in tomato paste to coat, then cook a few minutes to caramelize its sugars and intensify flavor.
Deglaze the pan with wine, then simmer with tomatoes, broth, and vinegar until thickened.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 618
% Daily Value*
Total Fat 33g 50%
Saturated Fat 10g 50%
Cholesterol 116mg 38%
Sodium 876mg 36%
Carbs 39g 13%
Fiber 2g 8%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.