HEALTHY CHICKEN SPAGHETTI BOLOGNESE
Steps:
- Finely chop the onion, carrot, celery stick and garlic clove so that they are all the same size and very finely diced.
- Heat the oil in a frying pan and cook the chopped vegetables until softened and sweet.
- Add the tomato puree and cook for two minutes, then add the chicken mince and cook until no longer pink.
- Add the tomatoes, stock, mushrooms, dried herbs, basil, salt and pepper and bay leaf. Bring to a simmer and cook for at least one hour. Remove the bay leaf.
- Meanwhile, cook the spaghetti according to packet instructions. Serve the sauce tossed with the spaghetti and sprinkle cheese over the meal if you like.
SPAGHETTI WITH CHICKEN BOLOGNESE
A healthier and leaner alternative to beef, this Chicken Bolognese is still made in authentic Italian fashion and is sure to become a family favorite.
Provided by The Daring Gourmet, www.daringgourmet.com
Categories Pasta
Time 1h20m
Yield 4
Number Of Ingredients 19
Steps:
- Heat the butter and oil in a large Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes. Add the wine, increase the temperature to high, and boil for 2 minutes.
- Add the tomatoes and their juice, the chicken stock, parsley, rosemary, and thyme and bring to a boil. Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened. In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.
- Serve on top of the cooked spaghetti and garnish with Parmesan cheese.
- Note: This sauce tastes even better the next day. It can be made up to 2 days in advance. It freezes well.
SPAGHETTI WITH BOLOGNESE SAUCE
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
- Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
- When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
CHICKEN SPAGHETTI SAUCE
I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!
Provided by cstead
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
- Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
- Sprinkle Parmesan cheese over the mixture; stir.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 101 g, Cholesterol 4.4 mg, Fat 8.5 g, Fiber 11 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 839.7 mg, Sugar 31.5 g
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
SPAGHETTI WITH BOLOGNESE SAUCE
Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.
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 SPAGHETTI BOLOGNAISE
From the July issue of the Australian Healthy Food Guide. Passata is the equivalent of tomato sauce.
Provided by AmandaInOz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned.
- Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes.
- Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.
SPAGHETTI WITH CHICKEN BOLOGNESE SAUCE
Make and share this Spaghetti With Chicken Bolognese Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
- Add chicken and garlic and cook for 5 minutes.
- Add wine and stir until almost all evaporated.
- Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
- Reduce heat to simmer for approximately 30 minutes.
- In a separate pan, cook spaghetti until al dente.
- Add cream and cook for 5 more minutes. Add salt and pepper.
- Toss pasta with sauce and garnish with parmesan cheese.
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.
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SPAGHETTI WITH CHICKEN BOLOGNESE RECIPE | GOOD FOOD
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Servings 4Total Time 45 minsCategory Main-Course
- Heat the oil in a large, heavy-based pan. Add the leek, pepper and garlic and cook over medium-high heat for 2 minutes, or until lightly browned.
- Add the chicken mince and cook over high heat for 3 minutes, or until browned and any liquid has evaporated. Stir occasionally and break up any lumps as the mince cooks.
- Add the tomato pasta sauce, thyme and rosemary and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the sauce has reduced and thickened. Add the olives and stir to combine. Season, to taste.
- Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain. Place the spaghetti on individual serving plates or pile into a large deep serving dish and pour the Chicken Bolognese over the top. (The sauce can be mixed through the pasta.) Sprinkle with feta and serve immediately.
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