A simple, fast and healthy ragù to use instead of the classic beef ragù, more caloric and with a long cooking, for a light lunch without renouncing to taste.
Time of preparation
30 minutes
Servings
4
What did I use
A blender, a non-stick pan with its lid, a colander, a wooden spoon, a cutting board, a knife
Ingredients
Chicken breast: about 400 gr
Milk: half a glass
Carrot: 1
Onion: 1
Oil: 2 spoons
Salt/pepper to taste
Butter: 1 spoon
How did I do
Fisrt, I prepared the ragù:
I cleaned and roughly minced onion and carrot.
I cut roughly into pieces chicken breast and minced it in the blender.
I reheated the oil in the non-stick pan at medium fire and made a sautéed with carrot and onion.
I added chicken, I let it cook for few minutes mixing it often and pour the beer on it.
I added salt and pepper, lowered the fire and cover with the lid. I cooked for about 20 minutes until cooked but tender. I added the spoon of butter the last few minutes of cooking.
I dressed my pasta:
I dried the pasta al dente (I used glutenfree lentils pasta) and I let it cook at medium-high fire for few minutes in the sauce with a little cooking water.
I served immediately with some paprika sprinkled on it.
Buon appetito!
