Chicken, Mushroom, & Sun-Dried Tomato Ragú

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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.

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-ragu-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 | Culinary Craftiness

Chicken, Mushroom, & Sun-Dried Tomato Ragú

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)

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.

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.

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.

Bring to a boil then cover, reduce the heat to low, and simmer for 40-45 minutes. Stir occasionally.

Serve over hot spaghetti noodles with garlic bread or breadsticks, if desired.

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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/

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