Chicken Ragu over Saffron Linguine

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“for RSC #5, this is a recipe that i adapted to use contest ingredients- worked for us. hope you enjoy.”

Ingredients Nutrition


  1. Put a pot of water on to boil for cooking linguine.
  2. cut chicken breasts into strips.
  3. In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
  4. Heat a 12-inch non-stick skillet over moderately high heat and saute in 2 batches until lightly browned and cooked through, stirring, for 5 minutes on each side, transferring as cooked to a plate.
  5. To skillet add wine and boil until most is evaporated.
  6. Add the remaining 1 teaspoon oil, onion, garlic,mushrooms, remaining 1/8 teaspoon red pepper flakes and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened and mushroom liquid is gone.
  7. In a bowl whisk together tomato paste, chicken broth and lemon zest.
  8. add to skillet along with the red pepper.
  9. Simmer mixture, covered, 5 minutes.
  10. add tomatoes, lemon juice, and simmer5 minutes - add lemon juice and spinach, bail, and parsley.
  11. simmer until spinach is wilted, 2 minutes.
  12. add capers if desired.
  13. In a very small bowl combine hot water and saffron.
  14. cook the linguine until al dente.
  15. Drain linguineand return to the pot.
  16. Toss linguine with saffron mixture until evenly coated and keep warm.
  17. divide the pasta onto 4-6 plates, top with chicken ragu, garnish with basil and parsley leaves,.

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