Chicken Bolognese

internetnut's Note:

I found this recipe in Good House Keeping magazine. I have not tried this recipe, but I'm posting this for safe keeping.

• Total Time: 54 mins
• Prep Time: 25 mins
• Cook Time: 29 mins

Ingredients:

Servings: 6

• 12 ounces linguine or 12 ounces fettuccine pasta
• 4 teaspoons olive oil
• 1 lb ground chicken breast
• salt and pepper
• 2 medium carrots, chopped
• 2 medium stalk celery, chopped
• 1 large onion, chopped (10-12oz)
• 1 garlic clove, crushed with press
• 28 ounces crushed tomatoes
• 1/2 cup reduced fat 2% low-fat milk
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup loosely packed fresh parsley leaves, chopped

Directions:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoons salt. Cook chicken 8-9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10-12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring ocassionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.