Found this recipe by one of my fav YouTube channels Steve’s Cooking. He is a pretty awesome chef. This is a light alternative to the traditional beef spaghetti. Next time I’m going to substitute the beans with mushrooms and try other herbs to spice this up a bit more. Enjoy!
browned chicken thighs set aside
carrots, onions, garlic & rosemary absorbed all that red wine vinegar
white wine & chicken stock ready to reduce
strained tomatoes added along with chicken and bay leaf after reduction
beans was already added now chicken shredded
Spaghetti with Chicken Ragu
Ingredients
- 4 chicken thighs
- 4 carrots, peeled and chopped
- 1/2 yellow onion, diced
- 2 garlic cloves, sliced
- 2 sprigs of rosemary, chopped
- 1/4 cup red wine vinegar
- 1/2 dry white wine
- 2 cups chicken stock
- 26 oz strained tomatoes
- 2 bay leaves
- 1 can cannellini beans
- salt & pepper
- olive oil
Instructions
- Start by seasoning your chicken with salt and a drizzle of olive oil. Drizzle some olive oil in your hot pan. Brown chicken on both sides and set aside.
- Bring your pan to medium heat, drizzle some olive oil and add your carrots and onions. Cook for about 10 minutes. Then add your garlic and rosemary, cook for 3 minutes.
- Pour in red wine vinegar and stir until evaporated. Add your white wine and chicken stock, stir and reduce by half..
- Pour in your strained tomatoes and add your bay leaves. Stir well and add chicken, cover and cook for 1 hour on medium heat.
- Last 20 minutes add your cannellini beans. Also go ahead and make your spaghetti pasta as directed on box.
- When done, take out chicken and shred it up! Add it back to sauce, salt and pepper to taste. Serve sauce over pasta with fresh grated parmesan cheese and fresh chopped parsley!