CHICKEN BOLOGNESE WITH PENNE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
- Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
- Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.
CHICKEN BOLOGNAISE
Instead of pasta with beef, try chicken instead...healthier and tastier!!
Provided by Mike
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently.
- Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.3 g, Cholesterol 27.4 mg, Fat 4.6 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 1.2 g, Sodium 194.8 mg, Sugar 2.1 g
CHICKEN BOLOGNESE WITH CRISPY OREGANO
Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.
Provided by Donna Hay
Categories Chicken Kid-Friendly Quick & Easy Dinner Peanut Free Tree Nut Free Soy Free Small Plates Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
- Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.
CHICKEN SPAGHETTI BOLOGNAISE
From the July issue of the Australian Healthy Food Guide. Passata is the equivalent of tomato sauce.
Provided by AmandaInOz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned.
- Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes.
- Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.
EASY CHICKEN BOLOGNESE
This is from Giada DeLaurentis, and the original recipe calls for turkey meat leftover from Thanksgiving. I use a store bought cooked rotisserie chicken. This is quick and easy, and so delicious.
Provided by Mary Close
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add chicken and and heat 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow flavors to blend, stirring often. Stir in basil. Season the sauce, to taste with salt and pepper. (The sauce can be made 1 week ahead. Cool completely, than transfer it to a container and freeze for future use. Bring sauce to a simmer before using.).
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with Parmesan.
Nutrition Facts : Calories 596.6, Fat 18.2, SaturatedFat 3.2, Cholesterol 56.8, Sodium 675.3, Carbohydrate 74.6, Fiber 3.7, Sugar 13.8, Protein 31.8
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