Pulled Chicken Ragu

Name: Pulled Chicken Ragu with Tagliatelle and Parmesan
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 1 Pieces of Red onion; 1 Pieces of Carrot; 4 Pieces of Garlic cloves; 1 Pieces of Celery; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried oregano; 1 Pieces of Beef stock cube; 15 Grams of Worcestershire sauce; 50 Grams of Tomato paste; 20 Grams of Honey; 400 Grams of Chopped tomatoes; 250 ML of Water; 15 ML of Red vinegar; 1 Tsp of Black pepper; 30 Grams of Parmesan; 1 Tsp of Salt; 250 Grams of Tagliatelle; 15 Grams of Fresh basil

with Tagliatelle and Parmesan

Ragù is a slow cooked beef-based sauce, commonly served with pasta. To speed things up (slow cooking beef takes long!), we're using chicken.

Cals 831 · Prot 65 · Carbs 124 · Fat 9

Family Friendly

30 min

Pulled Chicken Ragu with Tagliatelle and Parmesan

Ragù is a slow cooked beef-based sauce, commonly served with pasta. To speed things up (slow cooking beef takes long!), we're using chicken.

Cals 831 · Prot 65 · Carbs 124 · Fat 9

Family Friendly

Ingredients

Ragu

Chicken breast

300 Grams

Red onion

1 Piece

Carrot

1 Piece

Garlic cloves

4 Pieces

Celery

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Dried oregano

2 Grams

Beef stock cube 4*5*9*11*15*

1 Piece

Worcestershire sauce 6*11*

15 Grams

Tomato paste

50 Grams

Honey

20 Grams

Chopped tomatoes

400 Grams

Water

250 ML

Red vinegar

15 ML

Black pepper

0.5 Tsp

Garnish

Parmesan 4*

30 Grams

Salt

1 Tsp

Tagliatelle 5*10*

250 Grams

Fresh basil

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *11 Gluten, *15 Celery, *6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3475 / 831
Fats (g)	9.4
of which saturated (g)	3.3
Carbohydrates (g)	124
of which sugars (g)	18.2
Fibers (g)	16.8
Proteins (g)	65.2
Salt (g)	5.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the onion, carrot and garlic. Finely chop the celery.

2 Brown chicken

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken and cook for 2 min on each side until golden.

3 Saute veg

Once golden, add another drizzle of olive oil. Add the onion, carrot and celery with a pinch of salt and cook for 5 min until softened. Once softened, add the oregano and garlic and fry for 1 min further.

4 Add

Add the stock cube, Worcestershire sauce, tomato paste, honey, chopped tomatoes, water and red vinegar to the pan.

5 Simmer

Cover with a lid and cook for 10-15 min. After 15 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Season to taste with salt and pepper - this is your ragu. Meanwhile, grate the Parmesan.

6 Boil tagliatelle

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Toss the drained pasta in the ragu and serve with a sprinkling of grated Parmesan and fresh basil leaves.

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