Chicken & Mushroom Ragu
An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.
EatingWell Magazine, December 2021
Gallery
Credit: Jacob Fox
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate ragu (Steps 2-4) for up to 3 days or freeze for up to 3 months.
Equipment
Electric pressure cooker
Nutrition Facts
Serving Size:
1 cup pasta & 1 cup sauce Per Serving:
464 calories; fat 17g; cholesterol 61mg; sodium 399mg; carbohydrates 51g; dietary fiber 8g; protein 28g; sugars 6g; niacin equivalents 11mg; saturated fat 4g; vitamin a iu 3577IU; vitamin b6 1mg; potassium 869mg.