This is a sponsored post with Yummly and Ragú®. All opinions are my own.
Have you ever felt like making something else other than spaghetti with spaghetti sauce? Usually during a busy weekday all I can think of preparing is spaghetti with a green salad but what I found out is that there really is so much more one can make with a jar of pasta sauce.
Ragú® has an Old World Style® Traditional Sauce that boasts 2 servings of veggies and is made with 11 juicy tomatoes making it its richest, thickest recipe. It has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.
The sauce is actually really chunky and thick which was perfect for the recipe I decided to remake from Ragú® ‘s recipe file.
The actual recipe from Ragú®is below. When I looked at the recipe I knew I could give it my own bus-mom-with-2-kids twist.
Ingredients:
· 1 Tbsp. olive oil
· 2 lbs. boneless, skinless chicken thighs or breasts
· 1 medium onion, sliced
· 1 jar (4.5 oz.) sliced mushrooms, drained
· 1 jar (1 lb. 8 oz.) Ragu® Chunky Pasta Sauce
Directions:
1. Heat olive oil in 12-inch skillet over medium-high heat and cook chicken, onion and mushrooms 10 minutes or until onion is tender and chicken is lightly browned.
2. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
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You can see that the recipe above is simple but when I make a meal for the whole family including my toddler and 1-year old, I always like including lots of vegetables. I’ve been making a point to prepare my meals the night before or on Sunday night before the crazy start of the week begins, but sometimes I do not even get to do that. I love throwing a whole bunch of veggies in a pot with rice and chicken to make for a quick dinner.
Even though Chicken Cacciatore is traditionally served with pasta I decided to serve mine with brown rice and give it a twist from the Latin-American Arroz con Pollo (Chicken and Rice) with an Italian spin. I fried the chicken in the pot then added the rice, onions, garlic and let that cook then I added to assorted veggies along with the Ragú sauce. The meal was ready within the hour!
My version was a hit with my family. My toddler used new words I had not heard her say with the following “Mommy, hmmm, so much flavor!” I blended a serving for my youngest while my hubby and I ate a portion with a green salad on the side. It was a successful meal with plenty of vegetable servings and decided this was a keeper in our home.
Tra-Dish with Ragú® : Healthy One Pot Chicken Cacciatore
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (6 servings)
- 12 boneless chicken thighs, no skin
- 1 1/2 cups brown rice
- 2 large yellow onions, slices
- 1 yellow and red bell pepper, sliced
- 4 garlic cloves, minced
- 1 cup sliced carrots
- 1 1/2 cups cauliflower florets
- 1 cup corn kernels, canned or frozen
- 1 cup mushrooms, sliced
- 1 jar Ragú® Old World Style Sauce
- 2 cups water
- 3/4 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat olive oil in a large pot on medium-high heat. Add chicken thighs, onions, and garlic and brown chicken for 10 minutes. Add rice after 5 minutes and make sure you stir the rice so it does not get burned. *
*Note
This allows the rice to cook quicker after all the rest of the ingredients are added.
Add the carrots, mushrooms, and cauliflower to the mixture and continue cooking for another 5 minutes. Add the jarred sauce, water and salt and pepper and bring pot to a boil.
Reduce heat to low and cook for 35-40 minutes.
Serve 2 chicken thighs per person with rice and veggie mixture. Goes great with a side salad.
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Want to get more ideas for recipes? Visit Ragú® on Facebook for additional quick, easy and delicious ideas. Also, visit www.RaguSweeps.com to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four.
