|2 tbsp||Pasta with Lemon Chicken Ragu|
|1||(454 g) Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1||Onion, finely chopped|
|3||Cloves garlic, minced|
|1||Small carrot, finely chopped|
|1||Stalk celery, finely chopped|
|2 tsp||(10 mL) Chopped fresh thyme|
|1/2 cup||(125 mL) Dry white wine|
|1 cup||(250 mL) Milk|
|1/2 cup||(125 mL) Chicken broth|
|2 tsp||(10 mL) Lemon zest|
|2 tbsp||(30 mL) Lemon juice|
|1/2 cup||(125 mL) Whipping cream|
|1 cup||(250 mL) Loosely packed spinach leaves|
|1/2 lb||(225 g) Dry pasta, (spaghetti, linguini or fettuccini)|
|Freshly grated Parmesan cheese|
|Chopped fresh parsley (optional)|
HEAT in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 8 minutes or until lightly browned. Add onion, garlic, carrot, celery and thyme. Cook for 5-6 minutes or until vegetables are soft. Increase heat to high and add wine. Bring to a boil then simmer rapidly until the wine has almost completely evaporated. Reduce heat to medium-high and add milk, broth and lemon zest. Return to a boil then reduce heat to low and simmer for 20-30 minutes stirring occasionally until the liquid has almost completely evaporated.
COOK pasta according to the package directions.
ADD lemon juice, cream and spinach to the sauce. Heat through and serve the pasta topped with sauce. Sprinkle with Parmesan cheese and parsley if desired.
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