"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Vegetable Ragout Recipe

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This recipe for Chicken and Vegetable Ragout is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 T oil
cup chopped onion
3 cloves garlic, minced
1 lb. chicken breasts, cut into -inch pieces
1 cup chicken broth, white wine, or water
1 can diced tomatoes with Italian herbs
1 can (6 oz.) tomato paste with Italian herbs
1 cup sliced carrots
1 cup zucchini slices, halved
1 cup red pepper slices
1 T Italian seasoning

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook 2 minutes. Add chicken; cook 2 - 3 minutes.

Add broth, undrained tomatoes, tomato paste, and carrots. Cover and bring to a boil. Reduce heat to low and simmer 10 minutes. Add zucchini, pepper, and seasoning. Cook 15 minutes or until vegetables are tender and chicken is cooked.

Serve over pasta.




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