Ground chicken is a perfect substitute when you want the depth of a ragu without the richness. To simmer Chicken Bolognese it is a well-layered pasta sauce made in the traditional style. It also happens to be a easy, low-calorie alternative that gives full-bodied flavor without the sensation of subsequent fullness.
We all have our favorite secret weapons in the kitchen, from tools to ingredients. And when it comes to ingredients, ground chicken is at the top of my list of ways to trick my body.
with manner less fat and fewer calories, ground chicken is a great substitute for ground beef that won’t make you feel heavy after a meal.
Now, I know what you’re thinking: “It’s also dry and not as tasty.” Well, dear reader, I hate to break it to you, but it’s not really a “ground chicken” problem. Well-prepared ground chicken can be flavorful, versatile, and incredibly tender.
Fortunately, I’ve spent quite a bit of time working with this particular medium to create delicious and healthy ground chicken recipes, so it’s not necessary.
This versatile meat is a beautiful blank canvas that is waiting for a ton of flavors. Ground chicken makes meatballs incredibly flavorful (shawarma meatballs are a family favorite, but if you crave traditional flavors, try this chicken meatball soup); infused with just the right amount of healthy fats, like avocado, makes a great chicken burger; try the zucchini boat taco with ground chicken taco; or just trust me on this one, and dive right into the ground chicken bolognese recipe.
What is chicken bolognese?
before diving in, remember that all ragù is ragù and all ragù is ragù.
Bolognese sauceor “ragu alla bolognese”, is a regional version of a Slow cooked traditional Italian meat sauce.
For reference, take my Italian Steak Sauce Recipe. It’s got the classic ragout vibe you’re thinking of: tomato, onion, garlic, and basil, with red wine, and of course lots of meaty meat (mine calls for ground beef and sausage, but I know people who use pork neck). , pieces of veal… almost anything).
Now, There is meat in bolognese. (traditionally ground – or minced – if we want to be precise), but it also has more nuances.
You start with a mirepoix (more like a stir-fry since we’re talking about Italian food) and make the sauce with meat and tomatoes, then work on the wine and milk (it works believe me). I finish this healthy bolognese sauce with a sprinkle of nutmeg, which is traditional, but not always used.
Watch? Layers. And while ground beef is important, I pledge you that ground chicken absolutely has yours.
Is chicken bolognese healthy?
With or without ground chicken, bolognese sauce is not inherently unhealthy. It’s packed with vegetables and meat, which means vitamins and minerals, fiber and protein. Nevertheless, ground beef has much more fat than ground chicken; substituting, the main benefit is the reduction in the amount of fat and calories in the recipe.
If you need to trade based on dietary restrictions, there are several options. Without gluten Service tips are listed below. if you need to go Without lactose, oatmeal and soy milk are good creamy plant-based alternatives – almond milk is too lean. Do not use lactose-free milk as it should not be boiled.
Red, white or white wine?
Surprisingly, there’s a lot more internet drama surrounding the evolution of pasta Bolognese than you ever imagined, and if you want to dive in, Google is your friend.
For the purposes of this recipe, it can be said with certainty that by the time bolognese arrived on our shores, it had become a recipe that mainly minced meat and red wine.
Like the classic veal Bolognese, the meat is the protagonist of the chicken bolognese and the red wine will prevail over the birds. So while I use red wine for my beef bolognese, white wine is much more suitable for the milder flavor of the chicken and it works perfectly in this sauce.
How to make chicken bolognese
Use ground chicken to make healthier pasta bolognese. Start by sautéing the ingredients in layers to bring out their flavors, then simmer gently on the stovetop to create depth. Finish cooking the pappardelle directly in the sauce for the perfect texture and flavor.
- fry ground chicken in butter and olive oil until no longer pink. season with salt and pepperand with a wooden spoon break them into small pieces.
- To add onions, carrots and celery, and sauté with the chicken until the vegetables soften. To add Garlic and cook until very fragrant.
- Vanish the pot with White wine, scraping up browned pieces from bottom of pan. Continue cooking for about 5 minutes until the wine is completely absorbed.
- Add the Tomato paste Y stir continuously for 1-2 minutesthen add the canned tomatoes Y whole milk. season with Nutmegand place the bay leaf on top.
- Simmer for 45 minutes to 1 hour uncovereddepending on desired consistency, stirring occasionally to prevent burning.
- In the last 20 minutes, Cook pasta according to package directions 1-2 minutes under the tooth, then reserve 1 cup of pasta water and sewer system.
- Add the cooked noodles and a quarter cup of pasta water with sauce Stir until noodles and sauce are well blended, then simmer another 2-3 minutesuntil the noodles are cooked.
- Serve immediately, garnished with grated Parmesan cheese and chopped basil. To a good time!
- Cook the bolognese sauce in a heavy-bottomed pan. A saucepan like a dutch oven distributes heat more evenly so you don’t have hot spots that can cause the sauce to burn.
- Stirring the tomato paste into the solid sauce for 1-2 minutes will help. remove any “canned flavor”.
- Use white wine for the chicken bolognese. – Red wine is better for heavier meat sauces (such as beef bolognese).
- don’t forget to do this save the pasta water! This starchy liquid gold will add more body to your sauce but will also thin it out if needed.
The best tagliatelle bolognese
Thick sauces like Bolognese are best served long wide noodles – More surface to cover with that rich sauce! Pappardelle or tagliatelle They are my favorites, but the rigatoni and penne are also good if you like short pasta.
Can you use gluten-free pasta?
You can absolutely substitute gluten free noodles in this ground chicken pasta recipe. Simply prepare it according to the package directions. Alternatively, this “meaty” chicken bolognese also has enough body to serve over polenta. To be completely grain-free, we also enjoy it by spooning it into Roasted Squash Spaghetti “bowls.”
What to serve with chicken bolognese
A meal in its own right, it doesn’t take much, if anything, to go with the minced chicken bolognese to make it a super satisfying meal.
Garlic bread always makes a great partner for pasta sauce, and we love tossing it into a quick and easy Italian salad or green salad to add a light and tangy side dish to heavier pasta meals.
Did you make this chicken bolognese sauce? I would like to know how it turned out! Please leave a comment and rating below.
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Use ground chicken to make healthier chicken bolognese. Start by sautéing the ingredients in layers to bring out their flavors, then simmer gently on the stovetop to create depth. Finish cooking the pappardelle directly in the sauce for the perfect texture and flavor.
- 2 tablespoons olive oil
- 2 butter spoons
- 2 pounds ground chicken
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 large sweet onion, cut into ¼” cubes
- 3 medium carrots, cut into ¼” cubes
- 3 celery stalks, cut into ¼” cubes
- 4 garlic cloves, minced
- 1 glass of dry white wine
- 4 tablespoons of tomato paste
- 1 28-ounce can crushed tomatoes
- 1 tablespoon whole milk
- Pinch grated nutmeg, freshly ground if available
- 1 whole bay leaf
- 1 pound pappardelle pasta
- 1 tablespoon kosher salt
- Grated Parmesan, to taste
- fresh basil, chopped, to taste
Heat a Dutch oven or large soup pot over medium-high heat. Add the butter and oil and heat until the butter melts, then foam. Chop the chicken, add it to the sauce and season with salt and pepper. Use a wooden spoon to break the chicken into small pieces. Continue to sauté, stirring occasionally, until chicken is no longer pink.
Add onion, carrot and celery and mix with chicken. Saute, stirring occasionally, until vegetables soften, 6-7 minutes. Add the garlic and cook for 1 more minute.
Deglaze with the wine to liquefy the pot. Continue cooking, stirring occasionally, until the wine is completely absorbed, about 5 minutes.
Add tomato paste; stir continuously for 1-2 minutes to remove the canned flavor and to fully incorporate it into the chicken and vegetable mixture.
Add the tomatoes and whole milk, then season with the nutmeg. Stir until well mixed. Place the bay leaf on top.
Bring sauce to a boil, then reduce to a simmer. Simmer, uncovered, for 45 minutes to 1 hour, depending on the texture you prefer. Stir occasionally to prevent the bottom of the pan from burning. Taste for seasoning and season with salt and pepper if needed.
During the last 20 minutes, bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Add the pappardelle and cook 1 minute al dente. Reserve 1 cup of water for the pasta, then drain.
Add cooked noodles to sauce, along with ¼ cup pasta water. Stir in noodles and bolognese until well combined and simmer for another 2-3 minutes, or until noodles are cooked through and tender. If the sauce is too thick, add more water to the pasta in quarter-cup increments.
Serve immediately, garnished with grated Parmesan cheese and chopped basil. To a good time!
Calories: 457 kcal (23%), Carbohydrates: 34 g (11%), Protein: 36 g (72%), Fat: 16 g (25%), Saturated Fat: 5 g (25%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 161 mg (54%), Sodium: 418 mg (17%), Potassium: 677 mg (19%), Fiber: 2 g (8%), Sugar: 4 g (4%), Vitamin A: 358% (358%), Vitamin C: 9% (9%), Calcium: 11% (11%), Iron: 15% (15%)
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