Tropical Chicken Ragù with Penne
Hey there, busy bees! Calling all time-crunched moms (and dads!) who are craving a delicious and satisfying meal that’s bursting with sunshine-y flavors. This Tropical Chicken Ragù with Penne is your new weeknight hero.
Imagine juicy, tender chicken breast simmered in a vibrant sauce that’s both sweet and savory. Tangy pineapple chunks add a delightful surprise with every bite, while red onion brings a hint of peppery bite. Don’t worry, this dish isn’t all about exotic fruits – we’ve got classic Italian comfort food vibes happening too, thanks to a creamy tomato base and perfectly al dente penne pasta.
This recipe is a flavor explosion waiting to happen, and the best part? It’s surprisingly easy to whip up on a busy weeknight. So ditch the takeout menus and gather your crew around the table for a taste of the tropics – without ever leaving your kitchen!
Ingredients:
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 12 ounces penne pasta
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and freshly ground black pepper, to taste
Serving Size: 4-6 people Cook Time Duration: 30 minutes
Let’s Get Cooking!
- Heat Up the Party: In a large skillet or Dutch oven, heat olive oil over medium heat. Add your diced red onion and cook for about 5 minutes, or until softened and translucent. This step is all about building flavor, so don’t rush it!
- Chicken Time: Now toss in those bite-sized chicken pieces and crank up the heat to medium-high. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Be sure the chicken reaches an internal temperature of 165°F for food safety.
- Spice it Up! Once your chicken is looking golden and delicious, sprinkle in the dried oregano and red pepper flakes. Stir to coat the chicken, and let those fragrant herbs and spices release their magic for about a minute.
- Tomato Time: Ready to add some saucy goodness? Pour in the diced tomatoes with their juices, along with the chicken broth. Give it a good stir and bring the mixture to a simmer. Let it bubble away for 5 minutes, allowing the flavors to meld together.
- Tropical Twist: Now for the star of the show – the pineapple! Toss in those chopped pineapple chunks and simmer for another 2-3 minutes. The pineapple adds a touch of sweetness and tang that perfectly complements the savory tomato sauce. Trust me, it’s divine!
- Creamy Dreamland: In a small bowl, whisk together the cornstarch and cold water to form a slurry. This will help thicken the sauce and create that luxuriously creamy texture we all love. Slowly drizzle the cornstarch mixture into the simmering pot while whisking constantly. Bring the sauce back to a simmer and cook for an additional minute or two, until it thickens slightly.
- Pasta Perfection: While the sauce is simmering, cook your penne pasta according to package directions in a separate pot of boiling salted water. Remember, we want that al dente perfection – pasta that’s cooked through but still has a bit of a bite.
- The Big Finale: Once the pasta is cooked, drain it well and add it directly to the pot with the sauce. Toss everything together until the pasta is evenly coated in that glorious tropical ragù. Don’t forget to toss in that fresh cilantro for a burst of brightness and a pop of color!
- Cheesy Goodness: Finally, sprinkle in about half of the grated Parmesan cheese and give it a good stir to combine. Let the whole thing simmer for another minute or two, just to allow all the flavors to come together in beautiful harmony.
- Plate Up and Devour! Now for the best part – serving this tropical dream onto plates! Divide the cheesy penne and ragù mixture amongst your hungry crew.
