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Linguine with carrot-chicken ragù

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Recipe Ingredients

  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 large leek, white and light green parts only, sliced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 450g lean minced chicken
  • 1 tsp ground cinnamon
  • 2 cans (410g each) diced tomatoes
  • 450g carrots
  • 225g whole-wheat linguine
  • 1 tbsp fresh parsley, chopped

Recipe Directions

  1. Heat a 5-litre pot  of water. Add 2 teaspoons of salt.
  2. In a 30cm frying pan, heat oil on medium-high. Add leek, celery, garlic and ⅛ teaspoon each salt and pepper. Cook for 5 minutes or until just tender, stirring.
  3. Add chicken; cook for 4 minutes or until meat loses its pink colour, stirring and breaking into small pieces. Stir in cinnamon; cook for 2 minutes. Stir in tomatoes. Heat to boiling, then reduce heat to simmer for 15 minutes, stirring.
  4. Meanwhile, with vegetable peeler, shave carrots into thin ribbons.
  5. Add pasta to boiling water. Cook for 1 minute less than instructions on label. Add carrots; cook with the pasta for 1 minute. Drain and return to pot. Add chicken ragú, and salt and pepper to taste. Stir gently until well mixed.
  6. Top with parsley and serve.

Each Serving About 1 150kJ, 23g protein, 28g carbohydrate, 5g total fat (1g saturated), 7g fibre, 30mg cholesterol

Each Serving:


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