Chicken Bolognese With Rigatoni

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Here's a lightened up version of bolognese that really very good. Use all white ground chicken (or turkey) to keep this as low in fat as possible. This is a Wolfgang Puck recipe which I found in the Chicago Tribune some time ago.

Ingredients Nutrition

Directions

  1. Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
  2. Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
  3. Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
  4. Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
  5. Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.
Most Helpful

Really great taste! Made this last night using ground chicken, and didn't change a thing except to use dried thyme and oregano instead of fresh - about a quarter teaspoon of each -but I did use fresh basil. My kid even went back for seconds! I thought the tomatoes would turn her off, but she just avoided them. Thanks!

HEP MEP March 04, 2008