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Creamy Chicken Ragu
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4 serving
Prep time:
Cook time:
Serves: 4
This budget-friendly Creamy Chicken Ragu recipe from Tamar Adler, author of leftovers bible An Everlasting Meal, will be a hit with all the family. Ring the changes with a simple white bolognese sauce that works beautifully with leftover roast chicken and your fave pasta. Check out her Poached Chicken and Veg with Salsa Verde and Chicken Congee. Looking for more chicken recipes? Look no further.
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Ingredients
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 onion, finely chopped
- 2 medium carrots, finely chopped
- ½ tsp salt, plus extra to taste
- 200g chestnut mushrooms, finely chopped
- 1 tbsp rosemary, finely chopped
- 1 tsp marjoram (optional)
- 250ml chicken stock, approx. (from the Poached Chicken and Veg with Salsa Verde recipe – see intro)
- 1 bay leaf
- 220g cooked roast chicken fillets, shredded or leftover roast chicken
- ½ fennel head and 1 leek (from the Poached Chicken and Veg with Salsa Verde recipe – see intro), chopped
- 150ml reduced-fat crème fraîche
- 300g rigatoni
- 30g grated parmesan (optional)
- 2 tbsp chopped flat-leaf parsley (optional)
Method
Step 1
Heat the olive oil and 3 tbsp butter in a large pan over a medium heat. Add the onion, fennel, leek, carrot and ½ tsp salt and cook for 3 mins, until softened.
Step 2
Add the mushrooms, rosemary and marjoram (if using); cook over a medium heat for 3-5 mins, until the mushrooms begin to brown.
Step 3
Stir in the chicken stock and bay leaf and cook for 2-3 mins, until the stock has reduced a little. Add the chicken, remaining butter and crème fraîche. Cook for 2-3 mins over a medium heat, until the sauce has reduced.
Step 4
Meanwhile, cook the pasta as per the pack instructions. Drain and add to the pan with the sauce, stirring over a low heat until well combined.
Step 5
To serve, scatter over some parmesan and parsley, if you like.
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