Healthier Chicken Bolognese with Linguini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 2 pounds boneless skinless chicken thighs, or 2 pounds ground chicken thighs
  • 2 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 medium onion, roughly chopped
  • 2 garlic cloves
  • 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 3 ounce can tomato paste
  • 2 tablespoon sugar
  • 1 cup red wine (merlot, shiraz or pinot noir will do)
  • 28 ounce can crushed or whole tomatoes
  • 2 cups water
  • 1 cup milk
  • 1 ½ pounds linguini
  • Parmesan cheese for serving
Instructions
  1. If grinding chicken thighs at home, cut thighs into medium-sized piece. Spread on a baking sheet and pop into the freezer for 20 minutes. Once pieces are partially frozen, transfer to food processor and pulse until ground.
  2. Add carrots, celery, onion and garlic to food processor, pulse until mixture becomes paste-like in texture. Clean food processor bowl and blade.
  3. Heat one tablespoon of olive oil in a large skillet, add vegetables and ½ teaspoon salt, cook until softened, about three minutes. Transfer veggies to plate.
  4. Add ground chicken and remaining 1 tablespoon olive oil to skillet, cook until brown.
  5. Transfer everything back to the food processor and pulse until meat is in tiny pieces. Add meat and veggies back to the pan along with tomato paste. Stir in paste and cook for 1-2 minutes.
  6. Add in red wine, bring to a boil and reduce to a simmer for 1-2 minutes.
  7. Add in crushed tomatoes, 1 cup of water, sugar and remaining salt.
  8. Simmer until mixture is reduced, about 45 minutes. Add remaining cup of water. Reduce again for 30-45 minutes.
  9. Add milk and simmer another 45 minutes to one hour.
  10. Season sauce with salt as needed.
  11. When sauce is almost complete, bring a large stock pot of water to a boil. Season generously with salt.
  12. Cook until pasta is just shy of aldente. Add to the sauce and cook until pasta has reached al dente (still toothsome).
  13. Serve with parmesan cheese and bread for dipping.
Recipe by at https://www.ideahacks.com/chicken-bolognese-linguini/