Name: Chicken Bolognese
Yield: 6
Ingredients: 12 oz. linguine or fettuccine -; 4 tsp. olive oil -; 1 lb. ground chicken breast -; Salt and pepper -; 2 medium carrots -; 2 medium stalks celery -; 1 large onion -; 1 clove garlic -; 1 can crushed tomatoes -; 1/2 c. reduced-fat (2%) milk -; c. freshly grated Parmesan cheese -; 1/4 c. loosely packed fresh parsley leaves -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Chicken Bolognese

1. 12 oz. linguine or fettuccine -

2. 4 tsp. olive oil -

3. 1 lb. ground chicken breast -

4. Salt and pepper -

5. 2 medium carrots -

6. 2 medium stalks celery -

7. 1 large onion -

8. 1 clove garlic -

9. 1 can crushed tomatoes -

10. 1/2 c. reduced-fat (2%) milk -

11. c. freshly grated Parmesan cheese -

12. 1/4 c. loosely packed fresh parsley leaves -

How to cook deliciously - Chicken Bolognese

1. Stage

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

2. Stage

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.

3. Stage

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, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.

4. Stage

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.