Micah Meals

Chicken Ragu Bianco

4 servings


1 hour

total time


  • 12 ounces Pasta (Penne works great)

  • Olive oil

  • 1 pound ground Chicken or Turkey

  • 1 pound Italian sausage

  • 3 cloves of garlic

  • 8-10 mushrooms of your choice sliced into quarters or bite sized pieces (optional)

  • 1 Carrot finely diced

  • 2 ribs of celery finely diced

  • 1 small white onion or 1/2 large white Onion finely diced

  • 1 small jalapeño chile with seeds removed (optional)

  • Fresh Thyme

  • Fresh rosemary

  • Bay leaf

  • 150ml glass Dry white wine

  • 250ml Chicken Stock

  • Salt

  • Pepper

  • Fresh flat leaf parsley to garnish

  • Parmesan cheese to garnish


  1. In a Dutch oven over medium heat, add olive oil then add carrot, onion, celery and sweat for 5 mins. Add salt and pepper.

  2. Next add garlic, mushrooms, chili and herbs - sweat for 2-3 minutes

  3. Add chicken and Italian sausage increase heat to medium-high and sear the chicken, 5-10 mins, do not brown.

  4. Add wine and reduce by half.

  5. Add chicken stock and bring to a boil. Cover with lid and reduce heat to medium-low or low. Cook for 30-35 mins.

  • Boil 3 quarts water and cook pasta.

  • Remove herb stems, bay leaf and garlic cloves from ragu. Taste for seasoning and add salt if necessary.

  • Drain pasta and incorporate into ragu.

  • Add Parmesan cheese and parsley and serve.



Serving Size

1 1 Serving (260g)



Total Fat

19.1921470117815 g

Saturated Fat

5.20927365653746 g

Unsaturated Fat


Trans Fat

2.11563584998214 g


147.134024964 mg


112.380886517572 mg

Total Carbohydrate

49.4202352590919 g

Dietary Fiber

0.568082822476579 g

Total Sugars

48.8521524366153 g


31.0155276115574 g

4 servings


1 hour

total time
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