One Meal
Comments 4

Pappardelle with Chicken Ragu

It’s wordless wednesday today.


500g pappardelle (or any pasta you like)

700g chicken with bones (any part)

3 tbsp oil

3 garlic cloves, chopped

2 onions, chopped

1 carrot, chopped

1 tsp dried rosemary

2 tsp dried thyme

2 tbsp tomato paste

500ml chicken stock

1 tbsp grainy mustard

Salt and pepper

Handful pasrley, roughly chopped

Grated parmesan, to serve


How to:

– In a preheated pot / wok, fry the chicken for 2 minutes on each side until browned. Remove them to a plate.

– Add garlic, onion and carrot to the pan. Fry for 2 – 3 minutes until softened.

– Add rosemary and thyme and return the chicken pieces to the pot. Add chicken stock and tomato paste. Let it cook until the chicken is tender.

– Take out chicken and place on a board, when cool enough to handle, remove meat from the bones.

– If the sauce is very thin, simmer it until thickened to Β light coating consistency. Return the chicken meat to the sauce.

– Add mustard, taste and season.

– When almost ready to serve, cook pasta in a boiling water with a pinch of salt.

– Drain well and toss with the chicken ragu.

– Scatter over some parsley and serve with grated parmesan.



  1. Your plate of pasta looks great. I have never tried mustard in a ragu, I bet it added a nice flavor.

    • Ridha says

      Thanks. It was very nice, one of my favourite pasta now. Give it a try! πŸ™‚

    • Ridha says

      Its actually quite nice with chicken too, I like to try something new.

A nice comment will make my day ^^

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