Chicken Bolognese

By smleonard

Ingredients

• 12 oz linguine or fettucine
• 4 tsp olive oil
• 1 lb ground chicken breast
• Salt and pepper
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 large onion (10 to 12 oz), chopped
• 1 clove garlic, crushed with press
• 1 can (28 oz) crushed tomatoes
• 1/2 cup reduced fat (2%) milk
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup loosely packed fresh parsley leaves, chopped

Details

Servings 6
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

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, uncoverd, 10 minutes, stirring occasonally. 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.