Best Pulled Chicken Ragu And Rigatoni Recipes

RIGATONI WITH CHICKEN RAGOUT

Rigatoni With Chicken Ragout image

From an Italian cooking magazine. You can have this dish done in just 15 minutes. Add your favorite herbs (Parsley, basil, thyme..) "Rigatoni con ragu di pollo"

Provided by MsPia

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

320 g rigatoni pasta
200 g chicken breasts, cut into cubes
70 g mixed herbs
220 g heavy cream
1/2 onion, cut into slices
2 tablespoons parmesan cheese
1/2 cup white wine
1 tablespoon butter
salt
pepper

Steps:

In a saucepan with the butter, fry the onion.
Add the chicken breasts , salt, pepper and brown.
Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
Add chopped herbs and mix.
Cook the rigatoroni in salted water acording to package directions.
When al dente drain and mix with the sauce and parmesan cheese.

PULLED CHICKEN RAGU AND RIGATONI

Pulled Chicken Ragu and Rigatoni image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

6 chicken thighs
2 bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 onions, 1 quartered at the root end and 1 chopped
2 bay leaves
Kosher salt
Small handful dried porcini mushrooms
1/4 cup EVOO
1/4 pound pancetta or guanciale, cut into thin batons or chopped
4 cloves garlic, sliced
3 tablespoons fresh rosemary, finely chopped
Freshly ground black pepper
3 tablespoons tomato paste
1 1/2 cups dry white wine
1 pound rigatoni
Grated pecorino cheese
Flat-leaf parsley, chopped, for garnish

Steps:

Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.