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garganelli with chicken breast ragout- recipe

Garganelli with chicken breast ragout

Delicious chicken sauce for pasta
Course Main Course, main dish
Cuisine Emilia-Romagna, Italian, Italy, meat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 641 kcal
Author Ale

Ingredients

  • 320 g Garganelli or Maccheroni al pettine
  • 200 g chicken breast
  • 3 tbsp olive oil
  • 100 g bacon chopped
  • 1 glass wine dry, white
  • 50 g tomatoes peeled
  • 40 g parmesan grated

Instructions

  1. Cut the meat into very small pieces or have the butcher cut it into coarse mince. (The smaller the pieces of meat are, the creamier the ragout will be.) Heat the oil and bacon in a pan. As soon as the bacon is crispy, add the chicken and fry until golden brown. Deglaze with wine and let the liquid evaporate. Add the chopped tomatoes. Cover and allow the ragout to simmer for 30-40 minutes at low heat.

  2. Garganelli in ausreichend gesalzenem Wasser ca. 2-3 Minuten bissfest kochen. Sollte das Ragout zu dickflüssig sein, geben Sie etwas Nudelwasser dazu. Fertige Pasta mit der Sauce und viel Parmesan mischen und heiß servieren.

  3. Cook the fresh garganelli in plenty of salted water for about 2-3 minutes until al dente. If the ragout is too thick, add some pasta water. Mix the finished pasta with the sauce and a lot of Parmesan, before serving hot.