Linguine with Chicken Ragu

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I have been making this since I saw it on TV, yes I agree with everyone that it is alot of work, but I have made this for just about everyone I know and it is always a big hit. Co-workers have even taken it from our community fridge and eaten it cold before I caught them!!! I actually use whatever kind of chicken i have in the house, white meat works just as well. I do add more chicken as we like alot of meat, but other than that I dont cheat on the recipe. I LOVE LOVE LOVE this meal and believe it is totally worth all the work and effort, making it again this week for more family to try!

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This is very tasty and doesn't take long to make if you "cheat" slightly and use a good jarred sauce. I like to use Patsy's (the extra spicy one to give it some kick. I have made this a number of times and the only changes I make are to half the recipe (there are only two of us use the jarred sauce, add some fresh mushrooms, and that's about it.

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I wanted to love this but I just didn't. I think it was mincing up all the chicken thighs? Lots of work and the flavor was just ok. I even made the marinara. Was worth a shot but I probably won't make this again.

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Great recipe and wonderful flavors. Used a jar of marinara but otherwise followed recipe to the T. Highly recommend.

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Great. Made the marinara as well.

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I cheated and used a jar a marinara but this was wonderful! So easy and yummy! Just a suggestion - brown the thighs whole before you cut them up. It is a lot easier than chopping up raw chicken meat. It will take a lot less time as well.

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I have made this dish twice. I agree with reviewer PABlues, it was a lot of work, and I recall spending a lot of time with those chicken thighs! Recently, which was the second time, it was easier and what a great meal. Also, it was better as a leftover. Definitely worth the work.

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Very good and easy. I didn't have any wine so I used a bit of white wine vinegar n sherry. I then put da linguine/chick mixture in casserole dish, added cheese and baked in 400 degree oven for 10 mins, then broiled it for bout 2 minutes.

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I've been using this recipe for over a year and love it. The first time through, I thought.. 'way too much work for a so so dinner, would not do again.' ..BUT then I tasted it the second day. It was awesome. Thankfully that second day convinced me to add this into my arsenal. The first time seems like a lot of work, so you get filled up on the smells, so it just doesn't taste as it really is. Make it again, and you'll be surprised. It's a great dinner to share with friends as it makes a ton. The way I use this most is to make the recipe for dinner (2 of us and package up the rest to freeze for lunches. I can't tell you how delicious this is to pull out, microwave and eat in the winter at work. I use a food processor to chop the thighs into a rough grind and to mince the garlic, celery & carrots. The carrots and tomatoes make it sweet and it's so nutritious. Please try this one, it's worth it. The more you make it, the faster you turn it out.

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I felt there may be a bit much oil in the marinara - I would use about half the oil next time. I did make a few alterations, but the recipe turned out wonderfully anyway. The biggest change I made was using leftover chicken from a bird I had roasted the other day - adding it after the wine instead of before. I also kept the ragu and linguine separate until serving. I'll make this again - it was great to use up the leftover chicken.