When I’m in need of a quick, healthy and easy dinner, pasta is my go-to. I am always looking for ways to satisfy my carb craving while still getting a few serving of veggies. This is a light and lazy spin on a classic bolognese. Traditionally carrots, onions and celery are cooked down before adding meat. Here, I add in shredded veggies with ground chicken. Once the sauce is simmering I toss in handfuls of baby spinach for good measure. This pasta gets its creaminess from milk and parm. A touch of nutmeg adds a warm spice that makes it so cozy and comforting. I love to top this with tons of fresh basil, parmesan, pepper flakes and flaky salt.
notes:
Add some wine (white or red!) for a deeper flavor. I like to add 1/2 cup before the tomato sauce. And let it simmer until it reduces by half before proceeding with the recipe.
I use Force of Nature Chicken blend for this sauce. I love the added addition of heart, liver and gizzards. You can use your favorite ground meat- beef, bison, elk, boar…
Use your favorite pasta. I usually make this with brown rice or cassava pasta.
Print
Chicken Bolognese
Description
When I’m in need of a quick, healthy and easy dinner, pasta is my go-to. I am always looking for ways to satisfy my carb craving while still getting a few serving of veggies. This is a light and lazy spin on a classic bolognese. Traditionally carrots, onions and celery are cooked down before adding meat. Here, I add in shredded veggies with ground chicken. Once the sauce is simmering I toss in handfuls of baby spinach for good measure. This pasta gets its creaminess from milk and parm. A touch of nutmeg adds a warm spice that makes it so cozy and comforting. I love to top this with tons of fresh basil, parmesan, pepper flakes and flaky salt.
Ingredients
2 tablespoons olive oil OR 1 evoo + 1 butter
1 lb ground chicken – I use force of nature blend
1 onion, shredded
3-4 cloves of garlic
2 carrots, shredded
2-3 handfuls of baby spinach (optional)
1 28 oz jar tomato sauce
1 tsp Italian seasonings
1/8 tsp ground nutmeg
12-16 oz box of pasta
3/4 cup milk
raw cheddar or parmesan
Instructions
- Heat the oil and begin browning the meat. Add the carrots, onions, garlic, nutmeg and Italian seasoning. Continue to cook until the meat is cook through and the veggies break down. Add the marinara sauce and spinach. Simmer for 20 minutes – add the milk and continue cooking for another 15-20 minutes. Stir in about 1/4 cup cheese and handful of chopped basil.
- Prepare the pasta according to direction. I like to cook it one minute shy and then toss with the sauce and pasta water to cook for another minute.
- Serve with red pepper flakes, flaky salt, torn basil and more cheese!
Notes
Add some wine (white or red!) for a deeper flavor. I like to add 1/2 cup before the tomato sauce. And let it simmer until it reduces by half before proceeding with the recipe.
I use Force of Nature Chicken blend for this sauce. I love the added addition of heart, liver and gizzards. You can use your favorite ground meat- beef, bison, elk, boar…
Use your favorite pasta. I usually make this with brown rice or cassava pasta.
Leave a Reply