Recipe: Chicken Bolognese

Oh how I love pasta.  I just wish it was healthier.  Now I’m not gonna stop eating pasta. But I will try out some healthier options.  And this recipe is just that.  I wish the sauce were thicker.  But that would require adding cream which would defeat the purpose.  It’s tasty all the same.

Ingredients:

12 oz. mezzi rigatoni

1 tsp. olive oil

2 cloves garlic

1 lb. ground chicken breast

½ teaspoon red pepper flakes

½ teaspoon salt

½ teaspoon pepper

½ cup dry white wine

½ cup low sodium chicken broth

1 tablespoon lemon zest

½ cup grated parmesan

¾ cup loosely packed fresh parsley leaves

¼ cup chives

2 tablespoons butter

Directions:

1. Cook rigatoni per instructions. Reserve 1 cup of pasta water.

2. Meanwhile, in 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add 2 cloves garlic and cook 1 minute.

3. Add ground chicken to skillet; sprinkle with pepper flakes, salt and pepper. Cook chicken, while breaking up with a spoon, about 4 minutes.  Add white wine and simmer until almost evaporated.

4. add chicken broth and bring to a simmer. Add lemon zest, parmesan, parsley and chives. Off the head, stir in butter.

5. Toss with rigatoni and ½ cup reserved pasta water.  Add more if seems dry.  Top with additional parmesan if desired.

Recipe inspiration found HERE.

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