Chicken Spaghetti Bolognese

By khovater

Ingredients

• 1 pound of ground chicken
• 1 pound uncooked multigrain spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 celery stalk, finely chopped
• 1 medium sized carrot, peeled and finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup white wine
• 1 cup Progresso® Low Sodium chicken broth
• 2 tablespoons fresh basil or 1 teaspoon dried basil
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 1/3 cup fat free half-and-half
• 1/4 cup shredded Parmesan cheese

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

In a medium pot, heat the oil over a medium-high heat. Add the onions, garlic, celery, carrots, and a sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 5 minutes.
2. Add the ground chicken, sprinkle with a little salt and pepper and brown for a few minutes. Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan.
3. Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 15 minutes. Remove from heat. If sauce is too thick, add a little more chicken stock. Taste the sauce and if it needs it, add a little more salt and pepper. Add the fat free Half & Half and serve over 1 pound of cooked multi-grain spaghetti with a sprinkle of Parmesan cheese.