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Chicken and Mushroom Ragu

December 10, 2018
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Chicken and Mushroom Ragu

  • 2 tablespoons extra virgin olive oil
  • 1 pound dark meat ground chicken
  • 10 ounces cremini mushrooms, chopped
  • 2 tablespoons fresh thyme
  • 4 garlic cloves, minced
  • 2 medium shallots, chopped
  • ½ cup red wine
  • 2 cups marinara sauce
  • ½ pound cooked pasta
  • Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.

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