Spaghetti With Chicken Bolognese Sauce
Delightful pasta dish! Nice change of pace from the traditional meat bolognese sauce.
- Ready In:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery, with leaves chopped
- 1 garlic clove, minced
- 1 lb chicken breast, minced
- 1⁄2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes in puree
- 1 cup chicken stock
- 1 tablespoon flat-leaf Italian parsley, chopped
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup parmesan cheese, shaved
- salt and pepper
- In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
- Add chicken and garlic and cook for 5 minutes.
- Add wine and stir until almost all evaporated.
- Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
- Reduce heat to simmer for approximately 30 minutes.
- In a separate pan, cook spaghetti until al dente.
- Add cream and cook for 5 more minutes. Add salt and pepper.
- Toss pasta with sauce and garnish with parmesan cheese.
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While quite good, this recipe seemed to be lacking a little something. It wasn't quite as robust as I was hoping for from all the things in it. I had even added mushrooms. I think perhaps some artichoke or eggplant may help depending on taste. Overall, a nice solid recipe. Very simple to make (although somewhat time consuming), but I did like that it didn't take many dishes (I did most of it in a wok). It ended up being slightly better reheated after the noodles (fettuchini in my case) had soaked up some of the sauce. I think this might also be better with penne or other tubular pasta which would hold the sauce better than fettuchini or spaghetti.