Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe

As you all know I am a huge food history buff, so when I was asked if I would do the Ragu blog post,  you bet I jumped on the chance to share a bit of food history and an amazing story about the woman Assunta Cantisan behind the beloved Ragu products,  I was thrilled to not only share her story but my own recipe for Creamy Spinach and Chicken in Roasted Garlic Parmesan made by Ragu.

My family is what I consider a  blending of European cultures. My father’s side is from Upper Bavaria, Germany,  my mother’s side is from Sicily, Italy. In 1966, these two different cultures would merge into one big happy family. Little did they know Ragu would become a big part of that merger.

Ragu Pasta Sauce My father’s mom Madge being the second generation of German-American descent fell in love with the Italian culture  and most of all the food. Many times over the years my grandmother Madge would ask my Grandmother Josie to write her sauce recipe; there was one problem, Josie wouldn’t part with her beloved family sauce recipes. So Madge decided to take another route using a trusted brand recommended by the next door  neighbor called Ragu.

Why did she continue using it all these years?

  • Ragu’s Commitment to High Standards– just like Assunta 
  •  Slowly simmered to add layers of flavor
  • No artificial flavors are added
  • Only farm grown ingredients are used
  • Trusted brand since 1937
  • Affordability

Assunta, the founder, was an immigrant from Italy – she had a fantastic  entrepreneurial spirit, was a single mom, and her sauce standards were passed down generation to generation. This is a sauce to be celebrated and to be used to make your own #simmeredintradition recipes.

a BIG Thank you to Ragu for sponsoring today’s post-Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu  and inspiring me to pass on my family traditions. I’m inviting you to share your traditions in the comments as we run #Simmeredintradition on the blog tell me how your family uses Ragu to make their delicious family recipes.

I decided to make a pasta recipe my Grandmother Madge loved and made for Sunday dinners often over the years; her Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe. It’s so simple and affordable to make, yet it’s so delicious using Ragu’s Roasted Garlic Parmesan Sauce.

Madge HershburgerMeet the lovely Madge Hershberger and her husband my grandfather Albert. They are are my inspiration for the #Simmeredintradition blog post. This photo was taken shortly after she married my Grandfather Albert, 1945 after WWII.

Below I have included step by step photos and instructions so you can create your own delicious, Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe using Ragu, a trusted, affordable brand since 1937 that uses farm fresh ingredients, with absolutely no artificial flavors, no artificial flavors and no high fructose corn syrup.

Ragu #Simmeredintradition chopped onions and peppersRoughly chop 1 medium  yellow onion, and about 5 mini sweet peppers that have been washed and cleaned on a clean cutting board; I used mini sweet red, yellow and orange in my recipe for Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe.

Ragu #simmeredintradion herbsUsing kitchen shears or a knife chop about 5 fresh basil leaves, and strip a section of your oregano plant of about 8-10 oregano leaves. Finally Chop the oregano leaves. Reserve the herbs till needed.

Ragu #simmeredintradition fried vegtablesPlace a large deep metal skillet on medium heat; add 1 tablespoon of authentic olive oil to the large metal skillet on medium heat, let the olive oil heat, then add chopped onion, and chopped mini sweet peppers. Cook for about 4-5 minutes on medium heat or till soft. Reserve the cooked vegetables in the metal skillet  till needed.Ragu #simmeredintradion ingredientsNext you will need  1 tablespoon of oil, and 1/2 teaspoon of kosher salt to cook the 10-ounces of your favorite brand of  fettuccine noodles in a 5-quart saucepan.Ragu Boiling waterFill a 5-quart saucepan with water, place the saucepan on high heat, add 1 tablespoon of oil, and 1/2 of a teaspoon of kosher salt to the saucepan filled with water, bring to a foil boil before adding 10-ounces of your favorite fettuccine pasta. Cook pasta according to the  package directions till al dente.Ragu #simmeredintradition chopped spinach

Meanwhile, while noodles are cooking, roughly chop about 3 cups of  washed fresh organic baby spinach leaves on a clean dry cutting board and set them to the side till the next step in the recipe for Creamy Spinach and Chicken in Roasted Garlic Parmesan made with Ragu.

Ragu Drained pasta #simmerintraditionDrain the al dente fettuccini pasta in a strainer; careful not to burn yourself with the hot steam from the cooked fettuccine noodles. Rinse pasta noodles if desired in water and reserve till needed in the next step of the Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe.Ragu pastaPlace the drained al dente fettuccini noodles back in the large deep metal skillet with the peppers, onions, and herbs you cooked earlier and reserved to the side. Add the 3 cups of chopped spinach, 12-ounces of chopped grilled chicken,  and 1 jar of Ragu Roasted Garlic Parmesan sauce to the metal skillet, Combine all ingredients, turn heat to lowest heat setting and cook till spinach leaves have slightly wilted, about 3-4 minutes.Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu RecipeServe Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe  immediately with chopped fresh basil, grated Parmesan cheese, and hot pepper flakes if desired. Pairs well with white wine and crusty bread.

Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu 

  • 1 tablespoon of authentic olive oil
  • 1 medium  yellow onion Roughly chop
  • 5 mini sweet peppers 5 prewashed and cleaned
  • 5 fresh basil leaves chopped
  • 10 fresh oregano leaves finely chopped
  • 1 tablespoon of oil for water
  • 1/2 of a teaspoon of kosher salt for water
  • 10-ounces of fettuccini pasta  cooked al dente
  • 3 cups of fresh chopped baby spinach
  • 12-ounces of grilled chicken cut in strips
  • 1-16-ounce jar of  Roasted Garlic Parmesan Ragu
  •  fresh basil to serve, optional
  • hot pepper flakes to serve, optional
  • grated parmesan cheese to serve

Directions 

 

  1. Roughly chop 1 medium  yellow onion, and about 5 mini sweet peppers that have been washed and cleaned on a clean cutting board; I used mini sweet red, yellow and orange in my recipe for Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe.
  2. Using kitchen shears or a knife chop about 5 fresh basil leaves, and strip a section of your oregano plant of about 8-10 oregano leaves. Finally Chop the oregano leaves. Reserve the herbs till needed.
  3. Place a large deep metal skillet on medium heat; add 1 tablespoon of authentic olive oil to the large metal skillet on medium heat, let the olive oil heat, then add chopped onion, and chopped mini sweet peppers. Cook for about 4-5 minutes on medium heat or till soft. Reserve the cooked vegetables in the metal skillet  till needed.
  4. Fill a 5-quart saucepan with water, place the saucepan on high heat, add 1 tablespoon of oil, and 1/2 of a teaspoon of kosher salt to the saucepan filled with water, bring to a foil boil before adding 10-ounces of your favorite fettuccine pasta. Cook pasta according to the  package directions till al dente.
  5. Meanwhile, while noodles are cooking, roughly chop about 3 cups of  washed fresh organic baby spinach leaves on a clean dry cutting board and set them to the side till the next step in the recipe for Creamy Spinach and Chicken in Roasted Garlic Parmesan made with Ragu.
  6. Drain the al dente fettuccini pasta in a strainer; careful not to burn yourself with the hot steam from the cooked fettuccine noodles. Rinse pasta noodles if desired in water and reserve till needed in the next step of the Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe.
  7. Place the drained al dente fettuccini noodles back in the large deep metal skillet with the peppers, onions, and herbs you cooked earlier and reserved to the side.
  8. Add the 3 cups of chopped spinach, 12-ounces of chopped grilled chicken,  and 1 jar of Ragu Roasted Garlic Parmesan sauce to the metal skillet, Combine all ingredients, turn heat to lowest heat setting and cook till spinach leaves have slightly wilted, about 3-4 minutes.
  9. Serve Creamy Spinach and Chicken in Roasted Garlic Parmesan Ragu Recipe  immediately with chopped fresh basil, grated Parmesan cheese, and hot pepper flakes if desired. Pairs well with white wine and crusty bread.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2015-2014*2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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