Emprimir
Correo Electrónico
Add a photoThis is my version of Spring chicken Ragu. The flavors of this dish were amazing. My family really enjoyed it.
Ingredientes
- 4 whole chicken breasts (1 3/4 pounds), bone in, split and skinned
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 3/4 cups Chicken Broth
- 4 canned diced tomatoes (Hunts - basil, oregano, garlic)
- 12 baby carrots cut into pieces on a bias
- 1/2 pound asparagus, trimmed and cut into 1/2-inch pieces on a bias
- 1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed
- Fresh flat-leaf parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp Mediterranean spiced sea salt
Direcciones
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet (I used a dutch oven), add chicken, and cook over medium-high heat until golden brown on both sides, about 5-7 minutes each side.
- Add broth and tomatoes, basil, oregano, parsley, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
- Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus & leeks, and cook until all the vegetables are tender, approx 5 minutes.
- Remove the chicken meat from the bones and return the meat to the skillet. Cook for an additional few minutes until warmed through.
- Serve over egg noodles or wide dumplings.
- Enjoy!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 139 | 46% |
| Total Fat 15.49g | 19% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 434mg | 18% |
| Potassium 742mg | 21% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.68g | 3% |
| Protein 31.85g | 51% |
