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Photo: Jacob Fox
Active Time:30 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients128-ounce canno-salt-added whole peeled tomatoes, preferably San Marzano¼cupextra-virgin olive oil1mediumonion, chopped2mediumcarrots, chopped8ouncescremini mushrooms, quartered1 ¾poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2clovesgarlic, grated¼cuptomato paste½cupdry red wine½teaspoonsalt¼teaspooncrushed red pepper1tablespoonchopped fresh rosemary1poundwhole-wheat linguineorfettuccine½cupgrated Romano cheese½cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
128-ounce canno-salt-added whole peeled tomatoes, preferably San Marzano
¼cupextra-virgin olive oil
1mediumonion, chopped
2mediumcarrots, chopped
8ouncescremini mushrooms, quartered
1 ¾poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2clovesgarlic, grated
¼cuptomato paste
½cupdry red wine
½teaspoonsalt
¼teaspooncrushed red pepper
1tablespoonchopped fresh rosemary
1poundwhole-wheat linguineorfettuccine
½cupgrated Romano cheese
½cupchopped fresh parsley
DirectionsPut a large pot of water on to boil.Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.To make aheadRefrigerate ragu (Steps 2-4) for up to 3 days or freeze for up to 3 months.EquipmentElectric pressure cookerOriginally appeared: EatingWell Magazine, December 2021
Directions
Put a large pot of water on to boil.Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.To make aheadRefrigerate ragu (Steps 2-4) for up to 3 days or freeze for up to 3 months.EquipmentElectric pressure cooker
Put a large pot of water on to boil.
Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.
To make ahead
Refrigerate ragu (Steps 2-4) for up to 3 days or freeze for up to 3 months.
Equipment
Electric pressure cooker
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)464Calories17gFat51gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
