Easy Chicken Bolognese Food

EASY CHICKEN BOLOGNESE

Steps:

• Place the oil and diced onions in a medium to large saucepan and cook over a low heat, with the lid on for 3 minutes, to soften the onions. Stir occasionally
• Turn the heat up and add the lardons/diced bacon. Fry for 2 minutes, stirring regularly, until the lardons and onions are lightly browned.
• Turn the heat back down and add the garlic. Fry for 1 minute, stirring occasionally.
• Add the chicken, tomatoes, stock and herbs, plus salt and pepper to taste. Bring to the boil, then turn down low and simmer for 20 minutes, without a lid, until the chicken is tender, and the sauce reduced.
• Remove the chicken onto a place and quickly shred with two forks. Return the chicken to the sauce and simmer for another couple of minutes.
• Serve with your choice of pasta shape and sprinkled with parmesan (or cheddar if you prefer).

CHICKEN BOLOGNAISE

Steps:

• Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently.
• Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.

EASY CHICKEN BOLOGNESE

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add chicken and and heat 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow flavors to blend, stirring often. Stir in basil. Season the sauce, to taste with salt and pepper. (The sauce can be made 1 week ahead. Cool completely, than transfer it to a container and freeze for future use. Bring sauce to a simmer before using.).
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with Parmesan.

CHICKEN BOLOGNESE WITH PENNE

Steps:

• Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
• Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
• Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.

CHICKEN BOLOGNESE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
• Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
• Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.

CHICKEN SPAGHETTI BOLOGNAISE

Steps:

• Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned.
• Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes.
• Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.

CHICKEN BOLOGNESE WITH CRISPY OREGANO

Steps:

• Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
• Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

EASY BOLOGNESE

Steps:

• Heat the oil and gently fry the onion and garlic.
• Add the minced beef and cook until browned all over.
• Add the grated carrot, tinned tomatoes, tomato puree and ketchup.
• Cook for 5 minutes.
• Add the stock cube, oregano and pesto. Simmer for 20 minutes. Serve with the pasta of your choice and some garlic bread.