Best Chicken Bolognese Recipe -Simplest Recipe Ever :-This 40-minute Chicken Bolognese dish is great for an Italian dinner during the week. Ground chicken, white wine, and lots of herbs and spices are used to make this tasty tomato-based pasta sauce.
It freezes well for easy meal prep. It’s a family favorite when you serve it with bread and a salad.
Best Chicken Bolognese Recipe -Simplest Recipe Ever
Ingredients :
- 1 pound pasta I used spaghetti, but any shape of pasta would work
- 2 tablespoons olive oil
- 1 yellow onion chopped (about a cup)
- 2 medium carrots cut into small pieces (about a cup)
- 1 pound ground chicken
- 2 tablespoons tomato paste
- 2 cloves of garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves chopped
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1Â 15 oz can diced tomatoes
- 1 cup chicken stock
- ½ cup dry white wine* optional
- 2Â bay leaves
- ½ cup fresh basil leaves
- 1 cup shredded parmesan cheese optional
Instructions :
Put a lot of kosher salt in a big pot and fill it with water. This is how you boil the pasta. Follow the directions on the package to cook the pasta until it is al dente after you add it. Remove the water and set it aside.
Heat up the vegetables: Put olive oil in a big pan and heat it over medium-high heat. Add the onion and carrots. Cook, turning often, for 9 to 10 minutes, or until the carrots are soft.
Get the chicken ready: Break up the chicken pieces with a wooden spoon as you cook them until the meat is no longer pink.
To add tomato paste: Add the tomato paste and stir it in for about one minute.
Add the spices and mix them in. Add the garlic, dried oregano, thyme, salt, pepper, and red pepper flakes if using. For 30 seconds to a minute, cook.
Add more of these ingredients: Mix in the tomato chunks, chicken stock, wine (if using), and bay leaf. Put the cap on and heat it up. After it boils, let it cook on low for ten to fifteen minutes. It needs to be a little thicker.
Take out the bay leaves and add the drained pasta to the Bolognese sauce. Toss it gently to make sure the sauce covers all of the pasta evenly.
Serve by adding parmesan cheese and chopped fresh basil leaves, if you want. Check to see if it needs more salt, and add it if it does.
Notes :
Wine: I make my ground chicken meat sauce with white wine. Red wine, on the other hand, can give your food a strong, full-bodied taste. Instead of wine, you could add a splash of apple cider vinegar to the sauce right at the end.
Milk: The real bolognese sauce is made with whole milk, but I don’t add any dairy to my chicken bolognese sauce. You could add ½ cup of whole milk to make the dish creamier, though.
A lot of people like Katie Lee’s chicken Bolognese, which is made with dried milk. An alternative to milk is almond milk, if you’d rather not use it.
It’s possible to make this pasta dish ahead of time. Just make the sauce up to two days ahead of time. Then, put the sauce in a jar that won’t let air in and put it in the fridge.
Don’t make the pasta until you’re ready to serve the dish. Toss the cooked pasta with the sauce right before serving. Top it off with basil leaves and Parmesan cheese.
Storage: Leftovers can be kept in the fridge for up to two or three days in a container that doesn’t let air in. In a big skillet over medium-low heat, you can warm it up again. You can add a little water or chicken soup if it’s too thick.
Freeze: If you want to freeze this dish, I suggest that you only freeze the sauce. Your chicken Bolognese sauce will stay fresh for up to two months if you put it in a jar that won’t let air in.
Thaw: Put it in the fridge overnight to thaw. Use a pot over medium-low heat or the microwave to warm it up before serving.
Nutrition :
- Calories:Â 850kcal
- Carbohydrates:Â 103g
- Protein: 46g
- Fat:Â 26g
- Saturated Fat:Â 8g
- Polyunsaturated Fat:Â 4g
- Monounsaturated Fat:Â 11g
- Trans Fat: 0.1g
- Cholesterol:Â 121mg
- Sodium: 1416mg
- Potassium: 1418mg
- Fiber: 7g
- Sugar: 10g
- Vitamin A:Â 5788IU
- Vitamin C: 17mg
- Calcium: 328mg
- Iron: 5mg
