Chicken Bolognese

READY IN: 50mins
Recipe by ~*Kisha*~

from delish.com

Top Review by TheGrumpyChef

This turned out very well, and the hubby was thrilled there were enough left overs to take to work the next day. But we do like our stuff a little spicy, so to heat it up just a little, I added some crushed red pepper flakes. Perfect! Thanks for sharing. Made for PAC 2011

Ingredients Nutrition

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 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 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 to 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 occasionally. 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.

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