Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta

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I found that this recipe was flavorful and easy to prepare. The chicken ragu was amazing with the flavor of the rosemary and garlic. I also discovered that the crostinis were much better after they reached room temp - yum!

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I made both dishes at the same time. Rachael always seems to make things look so easy...I suppose it is just the magic of TV. The crostinis were AWESOME! I would have given them 5 STARS, but the recipes were not listed separately. I used a crusty garlic and olive oil bread from the local bakery, it was a very nice complement. Now the ragu on the other hand, it wasn't so great. I feel like it wasted precious money and time. The whole wheat pasta was not complementary to the dish. We eat whole wheat pasta all the time, but the flavor and texture just didn't fit with this one. My husband and I picked at a spoonful of pasta and threw away the remaining pot of ragu.

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We loved the Crostini!!! The Chicken Ragu was really good. I used regular pasta. I will probably add mushrooms and a little more spice to the chicken ragu next time and increase the sauce. This will be a keeper at our house!

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I actually didn't have a problem with the chicken (I used bite size chicken breast tenderloins and seasoned with garlic salt and pepper.... I planned on just making the ragu and saving the crustini for another night... so in making the ragu, I started out with the olive oil, mushrooms, and garlic, then realized that this was meant for the crustini!!! So I set it aside, continued with the recipe, and then though what a great addition the garlic and mushrooms would be, so I added them in when the onions had finished.... It was a great addition to the recipe and gave it so much more flavor!!

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I made both the Chicken Ragu and the spinach crostini. The crostini was absolutely delicious! It would works great for an appetizer, a little heavy as a side dish for the ragu. I will defintely make the crostini again. It was scrumptious, and even my husband liked it!

Unfortunately, the same cannot be said for the chicken ragu. You couldn't even taste the pancetta because there was so much chicken in there. I agree with the other reviews, the chicken doesn't add anything. Although, it might taste better using regular pasta as opposed to the wheat pasta. The wheat pasta brought the whole dish down. I won't make this dish again...

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I only made the chix ragu and have to agree with Ann from MD; the rigatoni was good with the sauce and the cheese, but the chix thighs were just bland. I coated my chix pieces with ton of s&p and just about doubled the garlic and rosemary but the thighs just didn't add anything to the recipe except for texture. Bone-in definitely makes a difference I believe. I, too, fished mine out and ate the pasta with the sauce, cheee and basil. I'm saving the crostini for a dinner all on its own for another night.

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I made it with parm cheese toast instead and used mild salsa instead of tomatoes and it was phenomenal. juicy, well-flavored and fast-- can't beat that.

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I was concerned after I read the last review but I tried it anyway and I was ple!asantly surprised. It was really good! I make it with chicken thighs and Marsala and I thought it was very tasty! I probably could have used more tomatoes ( I used a 14.5 oz. can because I was makeing a smaller batch so next time I will use the bigger can. The mushroom spinach topping for the crostini I thougt was good but my husband didn't like it... he didn't like the texture. Oh well, I thought it was very good myself

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I didn't make the chicken ragu, but I did make the spinach crostini. Delicious! I used sliced baby bellas instead of quartering them. I had already bought a multi-grain baguette so I sliced that and popped the slices into the toaster. It was quick and easy, smelled wonderful and so yum-o!

I even took some to my neighbor so she could taste it and she agreed that it was very tasty. This will become a favorite appetizer/snack for sure.

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My husband, a very good cook, did an admirable job of fixing this dish, minus the spinach. The pasta was OK, the sauce reasonable enough, but that chicken has got to go. It lent absolutely nothing to the dish--in fact, I fished mine out and just ate the pasta. Personal opinion: skinless, boneless thighs deserve at least an hour of cooking time with a good strong dose of herbs and spices. Maybe sausage would be a more appropriate meat. Needless to say, we won't be fixing this in our house again.