Pasta with mediterranean chicken ragù

Pasta with mediterranean chicken ragù

Based on 2 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"By the way, I used Rotelle for my dish. But of course, you can also use any other kind of pasta. Check out Kitchen Stories or my Instagram in the story highlights, to find a easy to follow video for this recipe."

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
chicken breasts
300 g
pasta
300 g
canned white beans
1
canned diced tomato
200 ml
chicken stock
1 bulb
fennel
1
onion
3 cloves
garlic
3 tbsp
olive oil
60 g
jarred black olive
50 g
pine nuts
salt
pepper

Utensils

1 knife, 1 cutting board, 2 sieves, 1 frying pan, 1 pot, 1 spatula

  • Step 1/4

    The ingredients at a glance 👁

    The ingredients at a glance 👁

  • Step 2/4

    Cut chicken into bite-sized cubes. Clean fennel, quarter and remove the stalk. Drain the white beans well over a sieve. Peel and finely dice garlic and onion.
    • 1 knife
    • 1 cutting board
    • 1 sieve

    Cut chicken into bite-sized cubes. Clean fennel, quarter and remove the stalk. Drain the white beans well over a sieve. Peel and finely dice garlic and onion.

  • Step 3/4

    In a frying pan, heat oil and brown the meat on all sides until golden brown, remove and set aside. Add the pine nuts to the pan with the onion, garlic and fennel and sauté for approx. 2-4 min. Deglaze with the canned tomatoes and broth and let simmer over medium heat for about 10-15 min. In the meantime, cook the pasta in salted water.
    • 400 g chicken breasts
    • 300 g canned white beans
    • 1 canned diced tomato
    • 200 ml chicken stock
    • 1 bulb fennel
    • 1 onion
    • 3 cloves garlic
    • 3 tbsp olive oil
    • 50 g pine nuts
    • salt
    • pepper
    • 1 frying pan
    • 1 pot
    • 1 spatula

    In a frying pan, heat oil and brown the meat on all sides until golden brown, remove and set aside. Add the pine nuts to the pan with the onion, garlic and fennel and sauté for approx. 2-4 min. Deglaze with the canned tomatoes and broth and let simmer over medium heat for about 10-15 min. In the meantime, cook the pasta in salted water.

  • Step 4/4

    Drain the pasta in a colander. Add pasta, olives and meat back to the sauce, season with salt and pepper. Let the pasta stand for another 3 min. and top with fennel greens. Enjoy!
    • 300 g pasta
    • 60 g jarred black olive
    • 1 sieve

    Drain the pasta in a colander. Add pasta, olives and meat back to the sauce, season with salt and pepper. Let the pasta stand for another 3 min. and top with fennel greens. Enjoy!

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