CHICKEN BOLOGNESE WITH CRISPY OREGANO

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Chicken Bolognese with Crispy Oregano image

Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

Provided by Donna Hay

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner     Peanut Free     Tree Nut Free     Soy Free     Small Plates     Pasta

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 cup oregano leaves
1 yellow onion, finely chopped
3 cloves garlic, crushed
1 tablespoon chopped tarragon
1 pound ground chicken
1 cup dry white wine
2 (14-ounce) cans chopped tomatoes
Sea salt and cracked black pepper
1 pound pappardelle
Finely grated pecorino, to serve

Steps:

  • Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
  • Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

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