Chickpea Penne with Chicken Ragout

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

Add to favorites Remove from favorites



Ingredients 4 Servings


  • 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

Share ingredients

You copied text to clipboard:


  • 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.

Show more