Chicken Bolognese with Rigatoni
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 270
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 43
- Sodium
- 456
- Total: 30 min
- Active: 30 min
Ingredients
1 pound ground chicken (white or dark meat, or a mixture of both)
1/2 cup peeled and diced carrot
1/2 cup diced celery
1/2 cup diced yellow onion (about 1/2 medium onion)
1 tablespoon kosher salt, plus more for the pasta water
1/2 tablespoon freshly ground black pepper
1 tablespoon dried Italian seasoning
One (24-ounce) jar premade spaghetti sauce (see Cook's Note)
1 pound rigatoni pasta
1 1/2 cups shredded or grated Parmigiano-Reggiano cheese
6 tablespoons ricotta cheese, optional
Chopped fresh basil or Italian flat-leaf parsley, for garnish
Directions
- In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
- Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
- Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
- Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.
Cook’s Note
Instead of using sauce from a jar, make a double batch of sauce and freeze the extra. You can turn the frozen sauce out of the container and right into the pan. You don't even have to bother defrosting.