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Linguine with Chicken Ragu Recipe

Linguine with Chicken Ragu

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (130)

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Average Rating:

Total Reviews: 130

Showing 91-100 of 130

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  • on April 19, 2006

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    very very good
    i thought the wine would overpower the sauce but it really doesn't..
    you can taste just enough of it

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  • on April 18, 2006

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    I haven't made the recipe, but I have to agree with the reviewer who mentioned the cleavage issue. She's very pretty with a great figure, but this isn't MTV, it's a food channel. On the Next Food Network challenge, Alton Brown told one of the woman involved to cover up more, that the sexy dressing took away from her credibility as a chef. I think this show needs to take his advice to heart. Most of her recipes are good, she doesn't have to resort to looking like a soft core porn star to keep her show popular.

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  • on April 10, 2006

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    The dinner was very good, but nothing outstanding. The rosemary really makes this dish. A nice addition I had never used with pasta before.

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  • on March 30, 2006

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    We found it a little bland so added some fresh herbs (oregano and basil and some red pepper flakes. We liked it better the second day after we added the above. The marinara sauce is great and I made extra to freeze.

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  • on March 16, 2006

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    the whole family loved this and it was easy

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  • on January 10, 2006

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    I really like this dish. I've been making my own sauce for years, but I thought I'd try Giada's marinara. Wonderful base sauce - i now have a nice little stockpile of it in my freezer! The chicken thighs in this dish really do make this, very flavorful. My husband says it's one of his favorites!

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  • on January 09, 2006

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    This sounds very simple and good. I am just starting to cook and I need things that are simple to start off.

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  • on January 02, 2006

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    I made this for a large gatnering and it was a very big hit. Very tasty and very easy.

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  • on December 30, 2005

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    It was very simple to make, especially when you make the marinara the night before(has more flavor that way too. I highly recommend it if you want to impress with a homemade marinara.

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  • on December 11, 2005

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    This was delicious and a nice departure from using beef for ragu/meat sauce.

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