Ronzoni Pasta & Chicken Osso Bucco
1 tablespoon margarine
3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 cloves garlic, minced
1-3/4 cups (15 oz. can) tomato sauce
1-3/4 cups (14 1/2 oz. can) whole tomatoes, undrained and chopped
2/3 cup (6 oz. can) tomato paste
1/2 cup dry white wine or chicken broth
1 teaspoon EACH dried basil, thyme and oregano leaves
1 teaspoon sugar
Salt and ground black pepper to taste
GREMOLATA
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
6 cups (16 oz.) RONZONI Penne, Mostaccioli, or Ziti, uncooked
In large saucepan over medium heat, melt margarine. Add onion, carrot, celery, and garlic. Cook 5 minutes, stirring occasionally. Add tomato sauce, tomatoes, tomato paste, wine and seasonings; heat to boiling. Reduce heat; simmer 10 minutes, stirring occasionally. Prepare GREMOLATA. Add chicken to sauce; cook 10 minutes or until chicken is thoroughly cooked and sauce thickens. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and one-half sauce; spoon remaining sauce on top; sprinkle with GREMOLATA. 8 servings (about 1 1/2 cups each).
GREMOLATA: In small bowl, toss 1/4 cup finely chopped fresh parsley, 1 large clove garlic, minced and 1/4 teaspoon grated lemon peel.
NUTRITIONAL INFORMATION
PER SERVING
350 Calories
21 gm Protein
52 gm Carbohydrate
6 gm Fat
35 mg Cholesterol
460 mg Sodium
50 mg Calcium
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback