Chicken and Mushroom Ragout

Name: Chicken and Mushroom Ragout
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: French
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (medium, diced); 8 ounce cremini mushrooms (sliced); 3 clove garlic (minced); 1 teaspoon dried thyme; 0.5 cup dry white wine; 14.5 ounce diced tomatoes (undrained); 1 cup chicken broth; 1 tablespoon all-purpose flour; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 12 ounce pappardelle pasta; 1 pound fresh green beans (trimmed)

Tender chicken and earthy mushrooms simmered in a savory herb and wine-infused sauce, served over pappardelle pasta with crisp green beans.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 5
Cuisine: French
Difficulty: Medium
Cost: $5.71/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (medium, diced)
8 ounce cremini mushrooms (sliced)
3 clove garlic (minced)
1 teaspoon dried thyme
0.5 cup dry white wine
14.5 ounce diced tomatoes (undrained)
1 cup chicken broth
1 tablespoon all-purpose flour
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
12 ounce pappardelle pasta
1 pound fresh green beans (trimmed)

Instructions

Toss the chicken breast pieces with 1 tablespoon of all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the diced yellow onion and sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the onion is softened and mushrooms are browned, about 7-8 minutes. Stir in the minced garlic and dried thyme; cook for 1 minute more until fragrant.
Pour in the 1/2 cup dry white wine or chicken broth to deglaze the pan, scraping up any browned bits. Stir in the diced tomatoes (undrained) and 1 cup chicken broth. Bring the mixture to a simmer.
Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly. While the ragout simmers, cook the pappardelle pasta according to package directions and steam or boil the fresh green beans until tender-crisp.
Serve the chicken and mushroom ragout immediately over the cooked pappardelle pasta, with green beans on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 480
Protein: 42.5 g
Carbohydrates: 50.1 g
Fat: 13.5 g
Fiber: 7.2 g
Sodium: 680 mg
Saturated Fat: 2.5 g
Sugar: 5.8 g
Cholesterol: 105 mg