Name: Chicken Bolognese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound ground chicken breast or a mix of dark and white ground chicken; 1 large carrot, finely chopped; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon Italian seasoning; 1 bay leaf; One 6-ounce can tomato paste; 1/2 cup dry white wine; 1/2 cup evaporated milk; Two 8-ounce (or one 16-ounce) cans tomato sauce; 1 1/2 teaspoons kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper; 1 pound rigatoni; 2 tablespoons chopped fresh parsley; Grated Parmesan, for serving

Directions

Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.

Chicken Bolognese

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages