Italian pasta stew

In Italian cuisine, stews are often prepared for pasta. This is a simple dish. with chicken in tomato sauce, which even a novice can handle the kitchen. To cook stew, take chicken thighs, they have more more saturated than in the breast. Finely chopped chicken first fried in a pan with onions and spices, then stewed in white wine and marinara sauce. The sauce can be cooked in advance from canned tomatoes in their own juice with the addition of garlic, celery, carrots and spices. It is also possible in further use for cooking other dishes. At the ready stir in the stew and boiled pasta, sprinkled with grated Parmesan. Nutritional Information per Serving: (6 total) Calories 586, total fat 20 g., saturated fat g., proteins 30 g., carbohydrates 73 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 2 час. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Stew

• 6 boneless and skinless chicken thighs, finely chopped
• 2 tbsp. l olive oil
• 0.5 tbsp. finely chopped shallots
• 1 tbsp. l chopped garlic
• 2/3 Art. dry white wine
• 2 tsp finely chopped rosemary
• 4 tbsp. marinara sauce, see recipe below
• 450 gr linguine paste
• 0.5 tbsp. grated parmesan

Marinara sauce

• 0.5 tbsp. olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks of celery, finely chopped
• 2 carrots, peeled and finely chopped
• 0.5 tsp sea salt + optionally to taste
• 0.5 tsp ground black pepper + extra to taste
• 2 cans of 0.9 kg. canned mashed tomatoes
• 2 dried bay leaves

Recipes with similar ingredients: chicken thighs, white wine, sauce marinara, shallots, celery, carrots, mashed tomatoes, pasta linguine, parmesan cheese, bay leaf, garlic, rosemary

Recipe preparation:

1. In a large pan with a thick bottom over a moderate high heat heat the olive oil. Add chicken, salt and pepper and fry until all the juices have evaporated and the chicken is golden, about 10 minutes. Add shallots and garlic and fry until readiness, about 2 minutes.
2. Add wine and mix, scraping off sticky pieces with the bottom of the pan. Add rosemary and mix well. Add marinara sauce and bring to a boil. Turn down the heat to moderately weak and simmer over low heat until all the flavors are mixed, about 10 minutes.
3. Meanwhile, in a large saucepan, bring the salted to a boil water. Add the pasta and cook until al dente, stirring, about 8 minutes. Drain the water, tide separately 1 tbsp. Mix the pasta with stew and pepper, add the remaining pasta liquid, to dilute the sauce. Transfer the paste into a large bowl. Sprinkle Parmesan and serve.

4. Marinara sauce

   Heat the olive oil in a large saucepan over medium-high heat. Add onions and garlic and fry until about 10 onions are transparent minutes. Add celery, carrots and 0.5 tsp. salt and pepper. Fry all vegetables for 10 minutes until tender. Add tomatoes and bay leaf and simmer until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season with salt and pepper to taste. The sauce can be cooked on 1 a day earlier. Cool it, then cover and place in fridge. Preheat on average before use the fire.