Chicken Ragù and Fusilli
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Chicken Ragù and Fusilli

Chicken Ragù and Fusilli

with Shredded Parmesan

This easy dinner features a savoury ragù sauce of quick cooking ground chicken, mirepoix and balsamic vinegar. Hearty fusilli pasta gets that delicious sauce in every nook and cranny, while umami-filled Parmesan cheese will have people asking for seconds!

Allergènes:
Blé
Lait
Sulfites
Soja

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Poulet maigre haché

170 g

Fusilli

(Contient Blé)

113 g

Mirepoix

7 g

Persil

¼ tasse(s)

Parmesan, râpé

(Contient Lait)

1 pièce(s)

Tomates broyées à l'ail et aux oignons

2 cs

Base pour sauce tomate

1 cs

Vinaigre balsamique

(Contient Sulfites)

1 cs

Bouillon de poulet en poudre

(Contient Soja)

1 pièce(s)

Gousses d'ail

Pas inclus dans votre livraison

½ cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)592 kcal
Énergie (kJ)2477 kJ
Graisses15 g
dont saturés5 g
Glucides76 g
dont sucres17 g
Fibres7 g
Protéines39 g
Cholestérol108 mg
Sel0 mg

Ustensiles

Grande casserole
Passoire
Verre doseur
Cuillères à mesurer
Grande poêle antiadhésive

Instructions

Cook fusilli
1

Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta cooking water, then drain and return fusilli to the same pot, off heat.

Cook chicken
2

Meanwhile, peel, then mince or grate garlic.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, mirepoix and chicken. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Season with stock powder and pepper.

Make ragu
3

Add crushed tomatoes, tomato sauce base, vinegar and 1/3 cup (2/3 cup) water. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 4-5 min.

Combine pasta and sauce
4

Stir half the Parmesan into the sauce.Add sauce to the pot with fusilli, then stir to combine. Season with salt and pepper, to taste. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.)

Finish and serve
5

Finely chop parsley.Divide chicken ragù and fusilli between bowls.Sprinkle parsley and remaining Parmesan over top.