Chicken, Mushroom, & Sun-Dried Tomato Ragú

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Chicken, Mushroom, & Sun-Dried Tomato Ragú is a meaty gravy perfect for any pasta! I adore just about any kind of edible mushroom. They add an earthy, rustic flavor to so many dishes. I’m not a huge fan of plain old spaghetti. It needs to be kicked up a couple of notches for me to really want to eat it even though Jimmie loves it and would happily eat it every day.

Chicken, Mushroom, & Sun-Dried Tomato Ragú | Culinary Craftiness

I had this lovely jar of sun-dried tomato spread, about a pound of white button mushrooms, and two pounds of boneless/skinless chicken breast. I couldn’t help but think these three ingredients would make a great ragú and I was right. If you love mushrooms, you’ll love this. 🙂

Chicken, Mushroom, & Sun-Dried Tomato Ragú | Culinary Craftiness

I’m sure you’ve heard that you should never rinse mushrooms, but I’m here to tell you Alton Brown says it’s okay. 😎 He experimented to see how much water a mushroom absorbs when quickly rinsing away the dirt and draining them. The results were none to a negligible amount. If there’s minimal dirt on them, just brush them off before using. Otherwise, rinsing them off is perfectly fine. Give them a quick pat dry with a few paper towels before adding to hot oil or butter.

Chicken, Mushroom, & Sun-Dried Tomato Ragú

  • Sun-Dried Tomato | Culinary Craftiness
  • Chicken | Culinary Craftiness
  • Mushroom | Culinary Craftiness
  • Chicken, Mushroom, & Sun-Dried Tomato Ragú | Culinary Craftiness

Chicken, Mushroom, & Sun-Dried Tomato Ragú

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 4-6

Chicken, Mushroom, & Sun-Dried Tomato Ragú

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 3 tablespoons light olive oil or butter
  • 1 lb. mushrooms, your choice, cleaned and sliced
  • 1 (9 oz.) jar sun-dried tomato spread
  • 1 medium onion, diced
  • 2 heaping teaspoons jarred minced garlic
  • 2 Knorr beef bouillon cubes
  • 2 cups red wine (your favorite)
  • Salt & pepper to taste
  • 1 lb. spaghetti (prepared according to package directions)

Instructions

  1. In a large skillet, brown the chicken pieces in the oil or butter over medium-high heat in small batches. Lightly salt and pepper as you go. Remove to a plate and set aside.
  2. In the remaining oil, sauté the onions and garlic for a few minutes then add the mushrooms. Lightly salt & pepper. Toss to coat in the oil and cook for a few minutes.
  3. Add the wine and break up the bouillon cubes in it, stirring to incorporate. Return the chicken to the pan and add the sun-dried tomatoes. Use the entire jar.
  4. Bring to a boil then cover, reduce the heat to low, and simmer for 40-45 minutes. Stir occasionally.
  5. Serve over hot spaghetti noodles with garlic bread or breadsticks, if desired.
https://culinarycraftiness.com/chicken-mushroom-sun-dried-tomato-ragu/

Chicken, Mushroom, & Sun-Dried Tomato Ragú | Culinary Craftiness

Happy eating!

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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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