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CHICKEN

Chicken & Sausage Ragu

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  • 1-pound rigatoni
  • 1-pound Italian sausage cut in 1-inch chunks
  • 1-pound boneless, skinless chicken thighs
  • 1 cup diced onions
  • 1 Tbsp olive oil
  • 2 Tbsp minced fresh garlic
  • 2 Tbsp tomato paste
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • ½ cup dry red wine
  • 1-14.5 oz can diced tomatoes
  • 1 cup low sodium chicken broth
  • 2 Tbsp balsamic vinegar
  • 1 dried bay leaf
  • 2 oz. mascarpone or cream cheese
  • parmesan cheese for garnish

 

Cook rigatoni according to package directions. Drain. Sauté sausage, chicken and onions in oil over medium high heat until browned (5-7 minutes). Add garlic, tomato paste, fennel seeds and pepper flakes. Cook until fragrant (2-3 minutes). Add wine, tomatoes, broth, vinegar and bay leaf. Bring mixture to a boil, reduce heat and simmer until sauce is reduced (about 5 minutes). Stir in mascarpone until melted. Spoon ragu over pasta and garnish with parmesan cheese.

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