Chicken & Red Bell Pepper Bolognese

Name: Chicken and Red Bell Pepper Bolognese
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; onions; garlic cloves; chicken breasts; wine; tomatoes; tomato paste; basil; italian parsley; sugar; rosemary leaves; sweet red bell peppers; pasta

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min

Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	olive oil
1	small	onions chopped fine
1	medium	garlic cloves chopped fine	*
½	pound	chicken breasts ground
½	cup	wine chardonnay or other white wine, dry	*
16	ounces	tomatoes whole, salt-free
1	tablespoon	tomato paste double concentrate
1	tablespoon	basil fresh, finely shredded
1	tablespoon	italian parsley finely chopped
2	teaspoons	sugar
1	teaspoon	rosemary leaves finely chopped
2	medium	sweet red bell peppers roasted, peeled, stemmed, seeded,, and coarsely chopped, juices saved
1	x	pasta your choice, cooked	*

Ingredients

Amount	Measure	Ingredient	Features
15	ml	olive oil
1	small	onions chopped fine
1	medium	garlic cloves chopped fine	*
226.8	g	chicken breasts ground
118	ml	wine chardonnay or other white wine, dry	*
462.4	ml/g	tomatoes whole, salt-free
15	ml	tomato paste double concentrate
15	ml	basil fresh, finely shredded
15	ml	italian parsley finely chopped
1E+1	ml	sugar
5	ml	rosemary leaves finely chopped
2	medium	sweet red bell peppers roasted, peeled, stemmed, seeded,, and coarsely chopped, juices saved
1	x	pasta your choice, cooked	*

Directions

In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat.

When they sizzle, add the chicken and sauté it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.

Add the wine and stir and scrape well to deglaze the pan.

Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.

Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes.

Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended.

Directions for roasting bell peppers: ~------------------------------------ Place the peppers in a foil-lined baking sheet in a 500 degree oven.

Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly.

Remove them from the oven and cover them with a kitchen towel.

When the peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.

Take care not to lose any of the peppers' juices, which are also very flavorful.

You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin.