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We’ve said this before, Jule's truly makes getting a delicious dinner on the table so easy. This recipe works just as well in a slow cooker.
Heat olive oil in a small dutch oven or deep dish saute pan over medium heat. Add the onions and saute, stirring as they cook until translucent. Add chicken thighs and sear, 2 - 4 minutes per side. Add a jar of Classic Red and cook over low heat until the chicken is fully cooked.
At the same time, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain the pasta (reserving about a cup of “pasta” water) and rinse with cold water to stop the cooking process. Set aside.
Add the reserved water as the chicken cooks if the chicken appears dry. You can always add in more Classic Red!
In a small mixing bowl, combine ricotta, herbs and lemon juice.
Shred the chicken once fully cooked. Add in the drained pasta and toss to combine. Serve and top with herbed ricotta. Enjoy.
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
