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.
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 PENNE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
- Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
- Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.
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 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.
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
CHICKEN BOLOGNESE WITH RIGATONI
This dish calls for a mirepoix, a mixture of diced celery, carrot, and onion. Of course, you can chop these fresh, but I totally cheat and use the pre-chopped mixture from Trader Joe's. If your supermarket carries it and it fits your budget, go ahead and spend the money to save the time.
Provided by Antonia Lofaso
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
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
ROSEMARY AND MUSTARD CHICKEN WITH VEGETABLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.
- For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
- In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
- Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve.
SLOW-COOKER CHICKEN BOLOGNESE
Just what you need after a long day: a slow-cooker chicken bolognese sauce that cooks all day-so all you have to do before dinner is cook the pasta.
Provided by My Food and Family
Categories Pasta
Time 6h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place vegetables in slow cooker; top with chicken. Mix pasta sauce and dressing; pour over chicken. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 hours). About 15 min. before serving chicken, cook pasta as directed on package, omitting salt.
- Stir basil into ingredients in slow cooker. Drain pasta; serve topped with chicken mixture and cheese.
Nutrition Facts : Calories 520, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 34 g
CHICKEN CUTLETS BOLOGNESE
Make and share this Chicken Cutlets Bolognese recipe from Food.com.
Provided by dicentra
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan, melt butter over medium heat. Add chicken breast and cook for 3 minutes on each side. Season with oregano and pepper.
- Place a slice of prosciutto and then a slice of cheese on each breast. Drizzle the wine all over.
- Cover the pan and cook 5 minutes, until cheese is melted and chicken is cooked through.
Nutrition Facts : Calories 425.5, Fat 28.5, SaturatedFat 13.1, Cholesterol 138.5, Sodium 349.4, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 36.8
CHICKEN BOLOGNESE PASTA SAUCE
This is a recipe I adapted from a Wolfgang Puck dish I had at Downtown Disney. It tastes sweet because of the carrot, but you can substitute chopped celery for the carrot if you want a more savory sauce. If you make this for a picky eater, chop the veggies in a food processor and they'll barely taste it. It's pretty healthy and it goes great with linguini pasta.
Provided by Jennigator3
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet on medium heat.
- Add ground chicken and cook until browned, about 7-8 minutes.
- Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
- Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
- Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
- Reduce heat and simmer for 10 minutes to thicken sauce.
- Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
Nutrition Facts : Calories 289.7, Fat 11, SaturatedFat 2, Cholesterol 80.3, Sodium 919.5, Carbohydrate 15.7, Fiber 3.3, Sugar 9.7, Protein 27.6
RIGATONI WITH CHICKEN BOLOGNESE
Leave them feeling satisfied when you serve this Rigatoni with Chicken Bolognese for dinner. Chicken, vegetables and pasta come together in this hearty Rigatoni with Chicken Bolognese dish that can easily fit into your healthful eating plan.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 4 servings, 2 cups each
Number Of Ingredients 11
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
- Drain pasta. Serve topped with chicken mixture and Parmesan.
Nutrition Facts : Calories 460, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
CHICKEN BOLOGNESE
Make and share this Chicken Bolognese recipe from Food.com.
Provided by Kisha
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
- To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
- Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
Nutrition Facts : Calories 421.3, Fat 8.3, SaturatedFat 2.3, Cholesterol 54.9, Sodium 384.9, Carbohydrate 58.1, Fiber 5.5, Sugar 4.7, Protein 29.1
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