Chicken Ragu Spaghetti Bento #86

by The ROXX Box on April 13, 2013

in Dinner ideas, EasyLunchboxes, Kids Bento Lunches, Planetbox, Teen/Adult Bento Lunches

Yesterday I told you guys that I was eating more vegetarian meals.  So don’t judge me when you see this post….OK 😉

I couldn’t resist making this dish.  When I first saw it on Bev Cooks, it looked too yummy not to try!!  But we had already eaten lamb 2x within the last 2 weeks, so I knew I wanted to use another meat.  To lighten it up, I decided to use ground chicken instead of beef/lamb.  I guess I could have omitted the meat, but I really didn’t want to do that.  Plus I was making this dish for my family, and they LOVE meat.

Chicken Ragu

I tried a small sample.  How could I not?  And it’s good.  I mean really good.  Add some crunchy french bread and a glass a wine, and you have the makings of a great meal.

Here is how you make it:

Chicken Ragu Spaghetti


2 tablespoons canola oil
1 cup diced onions
3/4 cups diced carrots
1/2 cup diced celery
4-5 cloves minced garlic
1 pound ground chicken
1 teaspoon cinnamon
1 teaspoon smoked paprika
1 teaspoon crushed red pepper
2 tablespoons tomato paste
2 tablespoon fresh thyme
1/2 tablespoon freshly chopped rosemary
1 (28 oz) can organic diced tomatoes, crushed with your hands in a bowl
1 bay leaf
1 tablespoon honey
1 teaspoon sugar
1 pound thin spaghetti
salt and freshly ground pepper
1/4-1/2 cup freshly chopped parsley
shredded parmesan

Chicken Ragu 4


In a saute pan, add oil and place on medium heat.  Once oil is hot, add the onions and saute for about 2-3 minutes.  Next add the carrots and celery, and  saute until they start to soften. Once softened, add the garlic.  Mix well, then season with salt/pepper.

Next add the ground chicken and cook until thoroughly cooked. Do not drain excess liquid, and add the cinnamon, paprika, crushed red pepper, tomato paste and herbs. Toss until it’s all combined.

Once combined, add the hand-crushed tomatoes, honey, and bay leaf to the pan. Cover and allow mix to simmer on low heat for at least 30 minutes.  Flavor will be more developed if you allow mix to simmer for longer.  Pay close attention to prevent mix from burning.  Taste and adjust seasonings if necessary.

While mix is simmering, boil the pasta (I love Barilla) until al dente. Drain and return to post.  Drizzle some olive oil over pasta and stir.

When ready to serve, place pasta in a bowl and add sauce.  Mix well and top with chopped parsley and parmesan cheese.

Chicken Ragu

Serve with some crunchy french bread.

And the next day, you can pack this delicious pasta for lunch!!

Chicken Ragu2

Here it is in my Planetbox!!

Chicken Ragu3And here it is in my Easylunchbox



I’m linking up this recipe with:

Flamingo Toes 

Raising Memories

Everyday Mom’s Meals

Twigg Studios

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