Chicken ragu and pasta

Chicken ragu and pasta


1 person made this

About this recipe: Very quick, very healthy and very tasty tomato and wine based pasta dish. Try using turkey breast as an alternative.

g00d_food111 Yorkshire, England, UK

Serves: 3 

  • 1 dash olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 chicken breast fillets, diced
  • 1 chilli, chopped (optional)
  • 150ml dry white wine (chablis or chardonnay)
  • 400g tinned tomatoes
  • 50ml fresh milk
  • 1 pinch baking soda
  • 250g fresh tagliatelle
  • 1 pinch salt
  • 1 pinch pepper
  • 2 sprigs fresh thyme

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the olive oil in large frying pan to a medium-high heat. Add the onion and garlic to the pan and cook for 1 to 2 minutes or until softened.
  2. Add the chicken to the pan. At this point add the chilli if desired.
  3. Once the chicken is lightly browned add the wine. Also bring a large pan of water to the boil for the pasta.
  4. Once the wine has been reduced by half, add the tin of chopped tomatoes, salt and pepper and bring to the boil. Turn the heat down and reduce to a simmer.
  5. Add the milk to take the acidity out of the tomatoes. If it is still too acidic, add a pinch of baking soda. Add the pasta to the pan of boiling water.
  6. Add salt and pepper to the sauce to taste, drain the pasta and place that on a plate. Add the fresh thyme to the sauce, stir in and serve with the pasta.


Chablis is the best wine to use but Chardonnay is a good substitution.

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