SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

Chicken Bolognese

Submitted by: AGRASTY2002

Introduction

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

    teaspoon iodized sea salt

    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

    cup fat free milk

    1/3 cup grated Parmesan Cheese

    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 teaspoon Olive Oil on medium for 1 minute. Add ground chicken to skillet; sprinkle with 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 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, 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 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.






Great Stories from around the Web


Rate This Recipe