Prep 20 mins
Cook 10 mins
This is a recipe I adapted from a Wolfgang Puck dish I had at Downtown Disney. It tastes sweet because of the carrot, but you can substitute chopped celery for the carrot if you want a more savory sauce. If you make this for a picky eater, chop the veggies in a food processor and they'll barely taste it. It's pretty healthy and it goes great with linguini pasta.
- Heat oil in a large skillet on medium heat.
- Add ground chicken and cook until browned, about 7-8 minutes.
- Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
- Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
- Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
- Reduce heat and simmer for 10 minutes to thicken sauce.
- Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
It was only after I started making this that I realised the similarities between this dish and one of our family favourites ( I use sausagemeat instead).
I skipped the wine, as I was making it for a bunch of kids, and made up the difference with stock. I also used a jar of passata for the tomato juice and sauce ( I figured that it amounted to the same thing!). I also threw in a bay leaf-it just adds a depth of flavour.
Served over spaghetti with garlic bread on the side-the kids loved it, and so did I..!!
Made for SPRING PAC 2012.