Chicken Bolognese With Penne
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Olive Oil450 g
Ground Chicken4 cloves
Garlic (minced)1 cup
Carrot (finely chopped)1 cup
Celery (finely chopped)1 tbsp
Thyme Leaves1 pinch
Chili Flakes1
Salt1 cup
White Wine (dry)2 cups
Tomato Sauce1 cup
Tomato Juice450 g
Penne PastaDirections:
1
Heat a large saute pan over high heat
2
Add the olive oil and heat
3
When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes
4
Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes
5
Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon
6
Reduce until the white wine is almost completely evaporated
7
Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes
8
Season, to taste, with salt and pepper
9
Cook the penne in boiling, salted water until al dente
10
Drain the pasta and set aside
11
Add a few tablespoons of the pasta cooking water to the sauce
12
Add the drained pasta to the sauce along with the Parmesan and toss well
13
Serve in a large bowl garnished with parsley leaves