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
Provided by Katie Lee Biegel
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
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
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
EASY CHICKEN BOLOGNESE
Who says Bolognese has to be made with mince? This Easy Chicken Bolognese, made with chicken thigh, is quick, easy and budget friendly - perfect for busy weeknight evenings.
Provided by Eb Gargano
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the oil and diced onions in a medium to large saucepan and cook over a low heat, with the lid on for 3 minutes, to soften the onions. Stir occasionally
- Turn the heat up and add the lardons/diced bacon. Fry for 2 minutes, stirring regularly, until the lardons and onions are lightly browned.
- Turn the heat back down and add the garlic. Fry for 1 minute, stirring occasionally.
- Add the chicken, tomatoes, stock and herbs, plus salt and pepper to taste. Bring to the boil, then turn down low and simmer for 20 minutes, without a lid, until the chicken is tender, and the sauce reduced.
- Remove the chicken onto a place and quickly shred with two forks. Return the chicken to the sauce and simmer for another couple of minutes.
- Serve with your choice of pasta shape and sprinkled with parmesan (or cheddar if you prefer).
Nutrition Facts : Calories 472 kcal, Carbohydrate 12 g, Protein 26 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 140 mg, Sodium 466 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN BOLOGNESE WITH TAGLIATELLE
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
- Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.
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.
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