Say goodbye to run of the mill ragu! Juicy, tender chicken thighs take this rosé ragu to the next level. Heavy cream transforms the tomato sauce into a blushing, velvety restaurant-worthy sauce!
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Sweet Bell Pepper
In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve, peel, then cut the onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop the parsley.
Pat the chicken dry with paper towels. Cut the chicken into 1/2-inch pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Increase the heat to medium-high. Add chicken and garlic. Cook, stirring often, until cooked through, 4-5 min.**
While chicken cooks, add linguine to the pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain linguine and return to the same pot. Set aside, off heat.
When chicken is done, remove the pan from heat. Using a slotted spoon, transfer chicken to a medium bowl. Drain all but 1/2 tbsp fat (dbl for 4 ppl) from the pan. Heat the same pan (with remaining fat) over medium heat. When hot, add peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper.
Add cooked chicken, tomato sauce, crushed tomatoes, cream and Italian seasoning to the pan. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min.
Add chicken sauce to the pot with linguine. Season with salt and pepper, then toss together to coat. Divide the hearty chicken linguine between bowls and sprinkle parsley over top.