Spaghetti With Chicken Bolognese Sauce
"Delightful pasta dish! Nice change of pace from the traditional meat bolognese sauce."
photo by Super San Mateo Che
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery, with leaves chopped
- 1 garlic clove, minced
- 1 lb chicken breast, minced
- 1⁄2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes in puree
- 1 cup chicken stock
- 1 tablespoon flat-leaf Italian parsley, chopped
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup parmesan cheese, shaved
- salt and pepper
directions
- 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.
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Reviews
-
I can't eat normal red sauce again. I love this dish. I fed it to my team mates before a big relay race. It was a huge hit! Toooooooo good. -
This was so good! It made a nice change, like you said! Next time I think I'll do what VoijaRisa suggested, and add some eggplant, and maybe some roasted capsicum, just to give it a little more flavour. -
While quite good, this recipe seemed to be lacking a little something. It wasn't quite as robust as I was hoping for from all the things in it. I had even added mushrooms. I think perhaps some artichoke or eggplant may help depending on taste. Overall, a nice solid recipe. Very simple to make (although somewhat time consuming), but I did like that it didn't take many dishes (I did most of it in a wok). It ended up being slightly better reheated after the noodles (fettuchini in my case) had soaked up some of the sauce. I think this might also be better with penne or other tubular pasta which would hold the sauce better than fettuchini or spaghetti. -
Really good. I wanted something diffent from the usual bottles spaghetti sauce, and it turned out great. We had it with fettucini, and all went back for more. Thanks!
RECIPE SUBMITTED BY
We no longer live in San Mateo but still close by so we'll keep the name Super San Mateo Chefs. :-)
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<br>Greetings Recipe Enthusiasts,
<br>
<br>We are the Super San Mateo Chefs and thanks for checking out our page. We live in the beautiful San Francisco Bay Area and work at high tech computer companies. We have one darling baby girl. We both love to cook and I love to bake as well.
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<br>In addition to spending time in the kitchen, we enjoy training for triathlons, hiking, and baby outings.
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<br>We often host parties for crowds from anywhere from 4 to 50 people. Some of our party themes have been Southwestern, Italian, Dessert & Cocktails, Mom's Brunch, Halloween and others. Our guests usually bring something to add to the mix and a great time is had by all.
