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.
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- 1Heat oil in a large skillet on medium heat.
- 2Add ground chicken and cook until browned, about 7-8 minutes.
- 3Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
- 4Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
- 5Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
- 6Reduce heat and simmer for 10 minutes to thicken sauce.
- 7Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
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Nutritional Facts for Chicken Bolognese Pasta Sauce
Serving Size: 1 (396 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 289.7
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 1.9 g
- Cholesterol 80.3 mg
- Sodium 919.4 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 3.3 g
- Sugars 9.7 g
- Protein 27.6 g