Chicken ragu bianco from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 72) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on December 01, 2025

    So what I made was more "inspired by" this recipe than strictly following it, as instead of cooking skin-on chicken expressly for this ragu I used leftover Thanksgiving turkey and pan drippings. It was great, though! Everything else I followed as written and it made enough sauce to freeze a good container's worth for another meal (when we're not sick to death of Thanksgiving leftovers...)

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