Chicken Bolognese With Rigatoni

Name: Chicken Bolognese With Rigatoni
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/2 lbs ground chicken; 1 teaspoon salt; fresh ground black pepper; 1 white onion, cut into small dice; 2 carrots, cut into small dice; 1 celery rib, cut into small dice; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 1/2 cups dry white wine; 1 (28 ounce) can tomatoes, chopped; 2 (14 1/2 ounce) cans chicken broth, heated; 1/8 teaspoon minced fresh oregano; 1/8 teaspoon minced fresh thyme; 1 (1 lb) package rigatoni pasta; 6 -7 basil leaves, chopped; 1/8 teaspoon red pepper flakes

Submitted by Hey Jude

"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."

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Ready In:: 1hr 25mins
Ingredients:: 17
Serves:: 8

ingredients

3 tablespoons extra virgin olive oil
1 ¹⁄₂ lbs ground chicken
1 teaspoon salt
fresh ground black pepper
1 white onion, cut into small dice
2 carrots, cut into small dice
1 celery rib, cut into small dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 ¹⁄₂ cups dry white wine
1 (28 ounce) can tomatoes, chopped
2 (14 1/2 ounce) cans chicken broth, heated
¹⁄₈ teaspoon minced fresh oregano
¹⁄₈ teaspoon minced fresh thyme
1 (1 lb) package rigatoni pasta
6 -7 basil leaves, chopped
¹⁄₈ teaspoon red pepper flakes

directions

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.

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Reviews

Really great taste! Made this last night using ground chicken, and didn't change a thing except to use dried thyme and oregano instead of fresh - about a quarter teaspoon of each -but I did use fresh basil. My kid even went back for seconds! I thought the tomatoes would turn her off, but she just avoided them. Thanks!

HEP MEP