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Thrive
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Oct 7, 2017
Penne Rigate in chicken ragu Ingredients for 2 servings: 1 Tin of cherry tomatoes 1/2 Onion (diced) 1/2 Carrot (diced) 1 dry chily pepper 4 dry bay leaves 1 bunch of parsley 1/2 bag of penne Parmesan cheese 1 chicken breast (minced) Salt, pepper, and sugar Olive Oil
How to make: 1) Add a generous amount of olive oil to your sauce pan. 2)Add your diced onion and carrot with the chily and sweat it. Make sure it doesn´t burn. 3) Meanwhile season your minced chicken breast with salt and pepper. 4) After your onion looks translucent (probably in a minute), add your chicken breast. Mix the chicken breast with the other ingredients that were cooking before. 5) When your chicken turn white or is cooked, add your tin of cherry tomatoes. Make sure to break the tomatoes before adding them. 6) Lightly squeze your dry bay leaves and add it to the mixture. 7) Fill up the tin that cotaines the tomatoes with water and add it to the sauce. See if it covers the chicken over a inch, if not add some more. 7) Let the sauce come to a boil and cover half of it. Turn your temperature to medium and slowly cook for 30-45 minutes. 8) When your sauce is reduce to half, begin to boil the water to cook the pasta. 9) After the water had boiled add a tablespoon of salt and oliev oil to the water. 10) Add the pasta and cook it for 7-8 minutes of what it says in the bag until it´s Al Dente. 11) Meanwhile chop the parsley and add it to the sauce. 12) Add 1 teasepoon of sugar to the sauce of till your likeness and remove the bay leaves. 13) Add the cooked pasta to the sauce and mixe well. 14) Serve the pasta with some parmesan cheese on top of it.
Enjoy! I am sorry for my poor grammar
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