CHICKEN BOLOGNESE WITH RIGATONI

Chicken Bolognese With Rigatoni image

Here's a lightened up version of bolognese that really very good. Use all white ground chicken (or turkey) to keep this as low in fat as possible. This is a Wolfgang Puck recipe which I found in the Chicago Tribune some time ago.

Provided by Hey Jude

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons extra virgin olive oil
1 1/2 lbs ground chicken
1 teaspoon salt
fresh ground black pepper
1 white onion, cut into small dice
2 carrots, cut into small dice
1 celery rib, cut into small dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry white wine
1 (28 ounce) can tomatoes, chopped
2 (14 1/2 ounce) cans chicken broth, heated
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh thyme
1 (1 lb) package rigatoni pasta
6 -7 basil leaves, chopped
1/8 teaspoon red pepper flakes

Steps:

Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.

Nutrition Facts : Calories 455.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 107.5, Sodium 768.3, Carbohydrate 50.5, Fiber 4.1, Sugar 6.3, Protein 30

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