CHICKEN BOLOGNESE WITH RIGATONI
Here's a lightened up version of bolognese that really very good. Use all white ground chicken (or turkey) to keep this as low in fat as possible. This is a Wolfgang Puck recipe which I found in the Chicago Tribune some time ago.
Provided by Hey Jude
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
- Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
- Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
- Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
- Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.
Nutrition Facts : Calories 455.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 107.5, Sodium 768.3, Carbohydrate 50.5, Fiber 4.1, Sugar 6.3, Protein 30
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Rahiel Goelmohamed
[email protected]I can't wait to try this recipe!
Chris Heckadon
[email protected]This recipe is a great way to use up leftover chicken.
Willie Ramos Jr
[email protected]I'm allergic to tomatoes so I used a tomato-free pasta sauce. It was still really good.
Abdellah Hammou
[email protected]I added some mushrooms and zucchini to the sauce and it was delicious.
Yohan Dilshan
[email protected]I didn't have any rigatoni so I used penne instead. It worked out fine.
Onunga Calvin
[email protected]I followed the recipe exactly but the sauce didn't turn out very flavorful. I'm not sure what went wrong.
Kimberly Robinson
[email protected]I would have liked the sauce to be a little thicker, but overall it was a good dish.
Mataline Phillips
[email protected]The sauce was a little too sweet for my taste, but the chicken was cooked perfectly.
Ansar Raza
[email protected]I'm not a huge fan of chicken bolognese, but this recipe was really good. I'll definitely be making it again.
Op Nadeem
[email protected]I wasn't sure about the combination of chicken and bolognese, but I was pleasantly surprised. It was really delicious!
Hassan H
[email protected]This recipe is a keeper. I'm definitely going to be making it again.
Khalid Zaheer
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Dinolass Macule
[email protected]This recipe was easy to follow and the dish turned out delicious. I especially liked the addition of sun-dried tomatoes and spinach to the sauce.
Inutu Mate
[email protected]I've made this dish several times and it's always a crowd-pleaser. The chicken is tender and juicy, and the sauce is rich and flavorful. I like to add a little bit of red wine to the sauce for extra depth of flavor.
Nanda Hulana
[email protected]This chicken bolognese with rigatoni was a hit with my family! The sauce was flavorful and hearty, and the rigatoni cooked perfectly. I followed the recipe exactly and it turned out great. I will definitely be making this again.