Spaghetti With Chicken Mince Sauce Recipes

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.

CHICKEN SPAGHETTI SAUCE

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.

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

SPAGHETTI WITH CHICKEN MINCE SAUCE

Steps:

• Boil 6 cups of water in a large pan.
• Add 1/2 tablespoons of oil and salt to taste.
• Fold in spaghetti and cook until al dente.
• Drain and keep warm once cooked.
• Heat the remaining oil in a pan.
• Fold in garlic and onions. Saute until light brown in colour.
• Add chicken mince, mix well and cook on low flame till the mince has cooked.
• Stir in tomato puree and crushed red chillies. Saute for a minute.
• Season with salt, then add basil and remove from heat.
• Arrange spaghetti on a serving platter.
• Sprinkle crushed peppercorns, parsley and cheese over it.
• Pour chicken sauce with a spoon over it.
• Put the platter under a hot grill for 2 minutes to melt the cheese.
• Serve immediately.
• Enjoy!

MINCE CHICKEN BALLS, SAUCY SPAGHETTI PASTA - SERIOUSLY DELICIOUS

Steps:

• Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
• In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
• Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
• Add the chicken balls to the pan, and cook - covered - for 10 minutes.
• While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
• Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
• Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
• Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.