Chicken Bolognese
If you're in the mood for a traditional Italian meat sauce, but want something on the leaner side, this chicken bolognese is exactly what you need. Made with a soffritto of vegetables, aromatic herbs and a bold tomato base, this hearty ragu is made with ground chicken instead of beef for a healthy alternative that's still simple to prepare.
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Ingredients
- 1 16- ounce fettuccine pasta
- 3 tablespoons extra-virgin olive oil
- 1 small sweet onion (diced (about 1 cup))
- 3-4 garlic cloves (minced)
- 1/2 cup diced celery
- 1/2 cup shredded carrot
- 1 pound ground chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine (such as Chardonnay)
- 1 28- ounce can crushed tomatoes
- 1 1/2 teaspoons dried basil
Instructions
- In a large pot of salted, boiling water, prepare pasta according to package directions for al dente. Reserve ½ cup of pasta water, drain and set aside.
- In a large skillet, heat olive oil to medium-high. Add carrot, celery, onion and garlic and sauté for about 10 minutes or until the vegetables are translucent and tender, stirring occasionally.
- Add the ground chicken, salt and pepper and sauté for about 10 minutes, breaking the meat up as it cooks.
- Add wine, tomatoes and basil. Stir to combine. Simmer the sauce for 20 – 25 minutes, stirring occasionally.
Nutrition
Calories: 424kcal Carbohydrates: 55g Protein: 21g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 99mg Sodium: 343mg Potassium: 857mg Fiber: 5g Sugar: 8g Vitamin A: 1626IU Vitamin C: 12mg Calcium: 81mg Iron: 3mg