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Tuesday, February 22, 2011

Chicken Bolognese - 410 Calories

This was an amazing pasta dish. It has great flavor, loaded with veggies (that the kids won't even know are in there) and is light on the waist! I will definitely make this again and substitute fresh summer veggies when they are in season.

Serves 6

12 oz whole grain linguine
4 tsp olive oil
1 lb ground chicken breast
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large onion, chopped
1 clove garlic, crushed
1 can (28oz) crushed tomatoes
1/2 cup reduced fat 2% milk
1/3 cup freshly grated Parm cheese
1/4 cup parsley leaves, chopped

Heat large covered sauce pot of salted water to boiling on high. Add pasta and cook as label directs.

Meanwhile, in 12-inch nonstick skillet, heat 2 tsp olive oil on medium 1 minute. Add chicken to skillet; sprinkle with 1/4 tsp salt. Cook chicken 8 to 9 minutes, or until no longer pink, stirring occasionally. Transfer to medium bowl.

To same skillet, add remaining 2 tsp oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, 1/4 tsp salt, and 1/4 tsp pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to sauce pot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

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