Linguine with Chicken Ragu

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This is an easy recipe and is sooo flavorful. It is worth every minute it takes to make.

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Anyone can make this - very easy and so full of flavor. Definitley a repeat recipe!

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How much cleavage do we have to continually see? Nice show, beautiful girl, but why are all the low cut tops necessary? Can't this show stand on its own? None of the other Food Network hosts seem to have this need. It is truly degrading and seems to be getting worse every month. Please correct this "shortcoming" - this is a home cooking show, not NIP and TUCK!

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I saw the show in the morning and made this recipe the same day. It was delicious and easy to make. Definitely a keeper!

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I used cicken breast and it turned out great. The rosemary must be fresh - dried in that quantity will overpower. I'll be making this again!

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I used sausage instead of the chicken and it was really good.

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Our family loves this chicken ragu recipe. We make it often. The key for us is to cut up the chicken thighs into tiny pieces before cooking. Fresh basil and oregano help in the marina and fresh rosemary is the ticket to its success. This is a great recipe and one that will win over guests!

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This was a like an alternative from using ground beef with my ragu sauce. Good but not great.

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I love the marinara sauce, but may add basil at some point (I saw basil in another one of Giada's marinara recipes. The last time I made it, I only had once can of crushed tomatoes, so I subbed diced ones and just simmered it a little longer. This is also my first time really using rosemary. The wine and rosemary are so fragran, I like cooking it just so I can smell it. Definitely try this one. It's even good with whole wheat linguine instead of the standard.

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This is an amzing recipe with a fragrant,hearty sauce.Simple and quick,truly great.