Chicken Bolognese
Ready In: 54 mins
Serves: 6
Ingredients
- 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
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- 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.
- 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.
- 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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