Chicken Ragu Bianco

• servings: 4 servings
• total time: 1 hour

Ingredients

• 12 ounces Pasta (Penne works great)

• Olive oil

• 1 pound ground Chicken or Turkey

• 1 pound Italian sausage

• 3 cloves of garlic

• 8-10 mushrooms of your choice sliced into quarters or bite sized pieces (optional)

• 1 Carrot finely diced

• 2 ribs of celery finely diced

• 1 small white onion or 1/2 large white Onion finely diced

• 1 small jalapeño chile with seeds removed (optional)

• Fresh Thyme

• Fresh rosemary

• Bay leaf

• 150ml glass Dry white wine

• 250ml Chicken Stock

• Salt

• Pepper

• Fresh flat leaf parsley to garnish

• Parmesan cheese to garnish

Directions

1. In a Dutch oven over medium heat, add olive oil then add carrot, onion, celery and sweat for 5 mins. Add salt and pepper.

2. Next add garlic, mushrooms, chili and herbs - sweat for 2-3 minutes

3. Add chicken and Italian sausage increase heat to medium-high and sear the chicken, 5-10 mins, do not brown.

4. Add wine and reduce by half.

5. Add chicken stock and bring to a boil. Cover with lid and reduce heat to medium-low or low. Cook for 30-35 mins.

• Boil 3 quarts water and cook pasta.

• Remove herb stems, bay leaf and garlic cloves from ragu. Taste for seasoning and add salt if necessary.

• Drain pasta and incorporate into ragu.

• Add Parmesan cheese and parsley and serve.

Notes

https://youtu.be/PTT5R0ZMaas?si=828grA5gKh6Vbde9

Nutrition

• Serving Size: 1 1 Serving (260g)
• Calories: 528
• Total Fat: 19.1921470117815 g
• Saturated Fat: 5.20927365653746 g
• Trans Fat: 2.11563584998214 g
• Cholesterol: 147.134024964 mg
• Sodium: 112.380886517572 mg
• Total Carbohydrate: 49.4202352590919 g
• Dietary Fiber: 0.568082822476579 g
• Total Sugars: 48.8521524366153 g
• Protein: 31.0155276115574 g