| Instructions |
| Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. |
| Add the shallots, garlic and rosemary, and saute until tender, about 2 minutes. |
| Add the wine and stir to scrape up any brown bits on the bottom of the skillet. |
| Add the marinara sauce and bring to a simmer. |
| Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes. |
| Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. |
| Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. |
Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
Source : Giada De Laurentiis "Family Dinners" |
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Recipe
- 2 tablespoons olive oil
- 1½ pound boneless, skinless chicken thighs, finely chopped
- 1/2 cup finely chopped shallots
- 1 tablespoon minced garlic
- 2 teaspoons finely chopped fresh rosemary leaves
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2/3 cup dry white wine
4 cups quick Marinara Sauce (click here)
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Salt
1 pound dried linguine
1/2 cup freshly grated Parmesan Cheese
SERVES : 6 Main-course
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