Linguine with Chicken Ragu

 



 

4 Boneless, Skinless Chicken breast cut into cubes

8 Roma (Plum) tomatoes peeled and sliced

1 Can diced tomatoes

1 tablespoon tomato paste

1/2 chicken stock

2 tablespoons fresh basil chopped

2 tablespoons fresh parsley chopped

2 teaspoons dried basil

2 teaspoons dried oregano

3 gloves garlic sliced thin

1/2 onion minced

1 cup chopped spinach

Salt and Pepper to taste

 

1 box whole linguine

1/2 pound fresh asparagus chopped

1 large pot boiling salted water

 

Place the chicken cubes in a large heavy bottom skillet over medium high heat. Drizzle with olive oil and add 1 teaspoon of dried basil and 1 teaspoon of dried oregano and salt and pepper to taste. Cook for 15 minutes or until all of the chicken is browned and cooked through.  Remove from pan and set aside. In the same pan drizzle more olive oil then add the onion and garlic. Let this cook for another 3 minutes then add the can of tomotes being sure to scrap all of the chicken bits off the bottom of the pan. Add the fresh tomatoes, spinach and tomato paste. Stir in the chicken stock and fresh and dried herbs season with salt and pepper then let simmer for 45-50 minutes adding the chicken at about 35 minutes of cooking. Once the sauce is ready to serve bring the large pot of water to a boil and add the pasta. let this cook for about 5-7 minutes then add the asparagus. Let this boil for another 3-5 minutes or until the noodle are aldente. Drain and toss with the sauce.