Chicken & Mushroom Bolognase
I find that it is easier to get my kid to try new things when they are mixed in with old favorites. Since my kid loves pasta, I decided to introduce mushrooms into this Bolognese Recipe and see if he’d “bite.” (Pun intended!) To my surprise, he actually asked to taste the mushrooms when they were still raw. For the record he was not a fan, but once they were cooked down into the sauce he dug right in. Important note about this recipe: to ensure that the chicken in this bolognase recipe was not too dried out, I went to Whole Foods and asked for 1/2 pound of dark meat and 1/2 pound of white meat then I combined the two at home. I do not recommend making it with all white meat.
Prep Time: 10 mins Cooking Time: 30 to 40 mins
1 tablespoon olive oil
1/4 cup onions (finely diced)
1 garlic clove (crushed)
2 carrots (peeled and diced)
3/4 cup chopped mushrooms
1 pound ground chicken (light and dark meat)
1 cup vegetable broth
1/2 cup lowfat milk
1 15 oz jar of good tomato sauce OR canned diced tomatoes
pinch of dried oregano
salt and pepper
grated parmesan cheese (for serving)
Heat the oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until translucent. Stir in garlic, carrots and mushrooms and cook for a few more minutes. Increase heat to medium-high and add chicken. Cook until chicken is just browned, stirring to crumble. Add oregano, broth, milk and tomato sauce and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes or until much of the liquid is absorbed. Add salt and pepper to taste. Serve over pasta sprinkled with cheese.
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