Saturday, July 12, 2014

Chicken Bolognese

Of all the pasta sauces I think Bolognese is my most favorite, it's so versitile. You can put it on most any pasta, use it in lasagna, dip crusty bread in it and it's always hearty and pleasing.

This tasty recipe combines linguine, lean ground chicken, and classic Bolognese ingredients for a family dinner that everyone will love.

Ingredients:

  • 24 OUNCES LINGUINE OR FETTUCINE
  • 8 TEASPOONS OLIVE OIL
  • 2 POUNDS GROUND CHICKEN BREAST
  • 1 TEASPOON SALT
  • 1/2 TEASPOON GROUND BLACK PEPPER
  • 4 MEDIUM CARROTS, PEELED AND CHOPPED
  • 4 MEDIUM STALKS CELERY WITH LEAVES, CHOPPED
  • 2 LARGE ONIONS { 24 OUNCES }, CHOPPED
  • 2 CLOVES GARLIC, GRATED
  • 2 CANS { 28 OUNCES } CRUSHED FIRE ROASTED TOMATOES
  • 1 CUP HEAVY CREAM
  • 2/3 CUP FRESHLY GRATED PARMESAN CHEESE
  • 1/2 CUP LOOSELY PACKED FRESH FLAT LEAF PARSLEY LEAVES, CHOPPED

Directions:

  1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK AS DIRECTED
  2. WHILE PASTA COOKS, IN A LARGE SKILLET, HEAT 4 TEASPOONS OIL OVER MEDIUM HEAT FOR 1 MINUTE.
  3. ADD GROUND CHICKEN TO SKILLET; SPRINKLE WITH 1/2 TEASPOON SALT. COOK CHICKEN, STIRRING OCCASIONALLY, UNTIL NO LONGER PINK, 8 TO 9 MINUTES. TRANSFER CHICKEN ALONG WITH ANY JUICES TO A LARGE BOWL; SET ASIDE.
  4. TO SAME SKILLET, ADD REAMING 4 TEASPOONS OIL, CARROTS, CELERY, ONION, AND GARLIC; COOK UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, 10 TO 12 MINUTES.
  5. STIR IN TOMATOES, REMAINING 1/2 TEASPOON SALT AND PEPPER; HEAT TO BOILING. REDUCE HEAT TO MEDIUM-LOW AND SIMMER, UNCOVERED, 10 MINUTES, STIRRING OCCASIONALLY.
  6. STIR IN CHICKEN AND HEAVY CREAM; HEAT THROUGH.
  7. RESERVE 1/2 CUP PASTA COOKING WATER. 
  8. DRAIN PASTA AND RETURN TO SAUCEPOT; STIR IN SAUCE FROM SKILLET, PARMESAN, PARSLEY, AND RESERVED COOKING WATER AND TOSS TO COAT PASTA.

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
MAKES: 12 MAIN-DISH SERVINGS