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Chicken Bolognese with Penne




Source of Recipe


Anne Wernecke






Recipe Introduction


This recipe is recomended by Wolfgang Puck from the Food Network.





List of Ingredients



• 2 Tbs Olive oil
  
• 1 lb. ground chicken
  
• 1/2 Cup finely chopped red onion
  
• 4 cloves garlic, minced
  
• 1/2 Cup finely chopped carrots
  
• 1/2 Cup finely chopped celery
  
• 1 Tbs. Thyme leaves
  
• Pinch chili flakes
  
• Salt and Pepper
  
• 1/2 Cup dry White Wine
  
• 2 Cups tomato sauce
  
• 1/2 Cup tomato juice
  
• 1/2 Cup grated parmesan
  
• 1/4 Cup chopped fresh parsley leaves
  
• 1 lb. penne pasta
  






Instructions



1. Heat a large saute pan over high heat. Add the olive oil and heat.
   
2. Add the ground chicken and cook until well browned, stirring occasionally. (About 8 min)
   
3. Add the onion, garlic, carrots, celery, thyme, and chili flakes. Cook until the vegetables are softened. (About 5-8 min)
   
4. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon.
   
5. Reduce until the white wine is almost completely evaporated.
   
6. Add the tomato sauce and juice and simmer until a thick sauce consistency. (About 20 min)
   
7. Season to taste with salt and pepper.
   
8. Cook the Penne in boiling, salted water until al dente. Drain the pasta and set aside. Save a few Tbs. of pasta water and add this to the sauce.
   
9. Add the drained pasta to the sauce along with the Parmesan and toss well.
   
10. Serve in a large bowl garnished with parsely leaves.
    






Final Comments


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