Name: Chicken & Mushroom Ragu
Total time: 40 min
Ingredients: 1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano; 0.25 cup extra-virgin olive oil; 1 medium onion, chopped; 2 medium carrots, chopped; 8 ounces cremini mushrooms, quartered; 1.75 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 2 cloves garlic, grated; 0.25 cup tomato paste; 0.5 cup dry red wine; 0.5 teaspoon salt; 0.25 teaspoon crushed red pepper; 1 tablespoon chopped fresh rosemary; 1 pound whole-wheat linguine or fettuccine; 0.5 cup grated Romano cheese; 0.5 cup chopped fresh parsley

Chicken & Mushroom Ragu

4.0

(3)

3 Reviews

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.

Hilary Meyer

Published on November 5, 2021

Chicken & Mushroom Ragu — Photo: Jacob Fox

Active Time:

30 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Egg Free Heart Healthy High Fiber Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
8 ounces cremini mushrooms, quartered
1 ¾ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cloves garlic, grated
¼ cup tomato paste
½ cup dry red wine
½ teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon chopped fresh rosemary
1 pound whole-wheat linguine or fettuccine
½ cup grated Romano cheese
½ cup chopped fresh parsley

Directions

Put a large pot of water on to boil.
Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.

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 (per serving)

464	Calories
17g	Fat
51g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup pasta & 1 cup sauce
Calories 464
% Daily Value *
Total Carbohydrate 51g	19%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 28g	56%
Total Fat 17g	22%
Saturated Fat 4g	20%
Cholesterol 61mg	20%
Vitamin A 3577IU	72%
Sodium 399mg	17%
Potassium 869mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.