Chicken Bolognese With Linguine

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“In ‘Pasta Revolution’ by ATK”
1hr 15mins

Ingredients Nutrition


  1. Pulse tomatoes in food processor until finely chopped, about 8 pulses; set aside.
  2. Simmer wine in 10-inch nonstick skillet over med-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
  3. Cook butter and pancetta in 12-inch skillet over medium heat until pancetta is lightly browned, 3-5 minutes.
  4. Add carrot, onion, porcini, and ¼ teaspoon salt and cook, stirring often, until vegetables are softened, about 4 minutes.
  5. Stir in garlic and sugar and cook until fragrant, about 30 seconds.
  6. Add chicken and cook, breaking up meat with wooden spoon, for 1 minute.
  7. Stir in milk and simmer gently, breaking meat into small pieces, until most of liquid has evaporated and meat begins to sizzle, about 15 minutes.
  8. Stir in tomato paste and cook for 1 minute.
  9. Stir in processed tomatoes and simmer until sauce is thickened, 12-15 minutes.
  10. Stir in reduced wine and simmer until flavors are blended, about 5 minutes.
  11. Meanwhile, bring 4 quarts water to boil in large pot.
  12. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
  13. Reserve ½ cup cooking water, then drain pasta and return it to pot.
  14. Add sauce and toss to combine.
  15. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
  16. Serve with Parmesan.

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