Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 390.1
- Total Fat: 6.9 g
- Cholesterol: 53.9 mg
- Sodium: 556.6 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 9.7 g
- Protein: 29.8 g
View full nutritional breakdown of Chicken Bolognese calories by ingredient
Chicken Bolognese
Submitted by: AGRASTY2002Introduction
I got this recipe from Light & Delish Magazine and tweaked it a little by using fat free millk, iodized sea salt, and whole wheat pasta. I got this recipe from Light & Delish Magazine and tweaked it a little by using fat free millk, iodized sea salt, and whole wheat pasta.Number of Servings: 6
Ingredients
-
12oz linguine
3 teaspoons of olive oil
1lb ground chicken breast
½ teaspoon iodized sea salt
¼ teaspoon ground black pepper
2 medium carrots (chopped)
1 stalk of celery cut in half – then chop it
1 large onion chopped
Garlic
28oz (1 large can) of crushed tomatoes
½ cup fat free milk
1/3 cup grated Parmesan Cheese
¼ cup parsley
Directions
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. While the pasta cooks, in a 12-inch nonstick skillet, heat ½ teaspoon Olive Oil on medium for 1 minute. Add ground chicken to skillet; sprinkle with ¼ teaspoon salt. Cook chicken for 8 to 9 minutes or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl and set aside.
3. To same skillet, add remaining 1 ½ teaspoon olive oil with chopped carrots, celery onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occassionally. Stir in tomatoes, ¼ teaspoon of salt and pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
4. Stir in cooked chicken and milk; heat through.
5. Reserve ¼ cup of pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan cheese, parsley, and reserved cooking water, and toss to coat pasta.
makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AGRASTY2002.
2. While the pasta cooks, in a 12-inch nonstick skillet, heat ½ teaspoon Olive Oil on medium for 1 minute. Add ground chicken to skillet; sprinkle with ¼ teaspoon salt. Cook chicken for 8 to 9 minutes or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl and set aside.
3. To same skillet, add remaining 1 ½ teaspoon olive oil with chopped carrots, celery onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occassionally. Stir in tomatoes, ¼ teaspoon of salt and pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
4. Stir in cooked chicken and milk; heat through.
5. Reserve ¼ cup of pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan cheese, parsley, and reserved cooking water, and toss to coat pasta.
makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AGRASTY2002.
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