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Linguine with Chicken Ragu Recipe

Linguine with Chicken Ragu

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Average Rating:

Total Reviews: 130

Showing 11-20 of 130

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  • on February 13, 2011

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    Great flavor, but I agree w/ an earlier reviewer's comments that this isn't a weeknight dinner, given the amount of prep that goes into it. That being said, I love the flavor. Made 1/2 the recipe but made a few tweaks:

    Marinara:
    1 Doubled the garlic
    2 Omitted celery and used 4x the carrots (yes, really

    Chicken:
    1 Halved the ingredients called for and used 1.3 lbs chicken (not sure how many thighs this equates to in the original recipe
    2 Kept the linguine and ragu sauce separate until serving (e.g. ignored the "reserve liquid" instructions

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  • on November 20, 2010

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    This recipe was decent. Not really what I expected, but still good. I think I expected the chicken to sauce ratio to be more substantial. I would use less sauce next time. I also don't think that it was so "easy" as some said. There is A LOT of chopping to get all the ingredients into fine pieces. I would use my food processor next time. I thought if I did that it would be too mushy, but after making it I think that the carrots, shallots and celery are just great flavor boosters and could be done in the food processor.

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  • on November 07, 2010

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    Great recipe!!!! My husband loved it!!

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  • on June 22, 2010

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    This dish was absolutely amazing! Made this for dinner tonight and my boyfriend, who doesn't even like tomatoes, said this is something who would order at a restaurant. The ingredients blended well together and the juices absorbed in the meat giving it so much flavor. I used chicken breasts instead of thighs b/c that's all I had, but worked well, just a little overcooked but that was my fault. Not a week night dinner if you're looking for something quick. Lots of prep and work, but worth the effort!

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  • on January 27, 2010

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    Excellent recipe and so easy

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  • on January 20, 2010

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    I made this the other night and couldn't have been happier. I used fresh linguine and I swear that I won't use the dry stuff ever again. This a fresh and flavorful dish.

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  • on January 17, 2010

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    Wow Giada! This was a wonderful dish! I have two boys that will pick the beef out of any sauce, so I tend to make sauce and put it aside for them before finishing it. I never thought of using chicken instead! THEY LOVED IT! I was a little concerned with the celery and carrots action but, it was a wonderful mix and the kids didn't even know they were eating vegtables!!! This is a definate do again dish in my house! Thank you for sharing and we love watching you!

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  • on January 04, 2010

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    This recipe is so quick, easy, and good!

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  • on December 15, 2009

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    Me and my 2 year old really enjoyed this dish and my 4 yr old tried it. My husband thought it was missing a little zing - maybe garlic. I left out the shallots b/c I didn't want my picky eaters to spot them. Maybe this is the zing my husband was looking for. I also forgot the pasta water and it still came out great. My house is always stocked with the exact ingredients so this will definitely become a "go to" for me. I served with parmesean cheese and fresh mozzerella.

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  • on October 24, 2009

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    My family loves this recipe as does everyone I've ever made it for. My shortcut for this is to purchase a rotisserie chicken from the store and pick all of the meat off of it. I use the dark meat plus the wing meat to make this dish, and then I use the white meat half to make her Fresh Fettuccine with Roasted Chicken and Broccoli Rabe. Once you've picked the chicken, the dish comes together really fast. I also started using fresh linguine which we really loved as well with it!

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