Chicken and Mushroom Ragu over Pasta

While I’m still away in Spain I had some time to look through some of my recipes and this one caught my eye and I realized that I haven’t made this one for some time now. I originally posted to my blog March ’13. It was very tasty and now that the weather has turned a bit cooler this is a great go to dish. I love one pot dishes and there really aren’t any exotic ingredients here. This one will be on my list when I get back to cooking at home. Enjoy!

Cooking with Candi

I kind of winged this one but it came out so well I just had to post it . I had mushrooms , I had skinless chicken thighs, and all of the other ingredients. Pappardelle type pasta would have been awesome, but I only had fettucine. It was perfectly fine, just try and get as fat a noodle as possible, fettucine, pappardelle type of spaghetti. This is a rustic type ragu, of course you can use white meat chicken just cut into 1/2″ pieces. Firstly what is a ragu?  In Italian cuisine it is a meat-based sauce, commonly served with a pasta. In the northern Italian regions, a ragu is typically a sauce of meat , and cooked with sautéed vegetables in a liquid. Meats are varied and the liquids can be broth, stock, water wine, milk , cream or tomato, and often includes combinations of these. Characteristically, a ragu is a sauce of braised or stewed meat that may…

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