Chickpea Penne with Chicken Ragout

This chickpea penne pasta with chicken ragout is an excellent way to incorporate more protein into your mealtime routine.

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Ingredients 4 Servings

Ingredients:

  • 1 box Barilla® Chickpea Penne pasta
  • 1 clove garlic, peeled and chopped
  • 1 fresh sprig rosemary, chopped
  • 2 tablespoons extra virgin olive oil
  • ½  pound chicken, ground
  • 1 cup white wine, dry
  • 2 cups of canned crushed tomatoes
  • 2 cups chicken broth
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste

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Instructions

  • Bring a large pot of water to a boil; season with salt. 
  • In a medium skillet, add olive oil and sauté garlic and rosemary over medium-high heat for 1 minute. Brown chicken evenly, about 7 minutes. Season with salt and pepper.

  • Add wine and reduce to half, stir in tomato sauce and chicken stock, bring to a boil. 
  • Reduce heat to medium and simmer until a rich consistency is reached, about 20 minutes.

  • Cook pasta according to package directions. Drain pasta.

  • Over high heat, combine pasta with chicken ragout. Finish with cheese and parsley before serving.

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