A delicious blend of spiced chicken and authentic pasta that the whole family will absolutely love!
|4 tbsp||(60 mL) Olive oil, divided|
|1 Pkg||(8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into bite-size pieces|
|1/2 cup||(125 mL) Flour|
|1 tsp||(5 mL) Dried rosemary|
|Salt and pepper|
|1 cup||(250 mL) Coarsely chopped onion|
|1 cup||(250 mL) Diced carrots|
|1/2 cup||(125 mL) Diced celery|
|1 cup||(250 mL) Sliced button mushrooms|
|1||(28 oz/796 mL) Can diced tomatoes|
|1 cup||(250 mL) Tomato puree|
|1/2 tsp||(2 mL) Chili powder|
|2 tbsp||(30 mL) Marsala wine|
|1 tbsp||(15 mL) Worcestershire sauce|
|2 cups||(500 mL) Chicken stock|
|1 lb||Farfalle (bowtie pasta)|
|2 tbsp||(30 mL) Butter|
|2||Cloves garlic, minced|
|1/2 cup||(125 mL) Grated Parmesan cheese|
HEAT 2 tbsp (30 mL) olive oil over medium-high heat in a large skillet. Mix flour, dried rosemary, salt and pepper and toss with chicken pieces to coat. Working in batches, brown the chicken. Set aside.
ADD remaining olive oil to the same pan. Sauté onion for 1-2 minutes, add carrots and celery and continue to cook until softened. Add mushrooms, bay leaf, tomatoes and tomato puree. Stir in chili powder, marsala wine, Worcestershire sauce and chicken stock. Cook covered over medium heat for 5-7 minutes. Add chicken and cook over medium heat for 10 minutes longer. Reduce heat and simmer for 30 minutes. Add a bit of water if sauce is too thick. Season with salt and pepper. Remove bay leaf and discard.
COOK pasta in salted water according to package directions. Meanwhile in a large skillet, melt butter and add minced garlic. Sauté for about 1 minute. Add cooked pasta and stir in Parmesan cheese. Serve pasta topped with spicy ragout.
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