Saturday, April 25, 2009

Chicken Bolognese with Linguine

Ground chicken, dressed up with a mirepoix of veggies and served in a light sauce on pasta.

Chicken Bolognese with Linguine

As soon as I saw this recipe in the February issue of Good Housekeeping magazine, I knew it would be perfect for those chicken tenders in my freezer. But, since the seasonings in the original recipe consisted basically of salt and pepper, I also knew that I needed to bump them up! I mean this is skinless chicken breast people - not the most flavorful part of the bird, ya know? Oh, and before I get preached to about the recipe, no... this is not a traditional bolognese sauce. I beg forgiveness of Bologna, Italy, but hey, I didn't name it either!

If you don't have a food scale, it takes about 16 tenders to make up a pound, depending on their size. I used my food processor to grind the tenders - just rough chop them a bit and using the steel blade, pulse a couple of times. That's all it takes! Course if you don't have a food processor, you can just finely chop up the chicken instead. You can also simply substitute already ground up chicken or grind up your own from whole chicken breasts. I really liked this dish using linguine, but you can certainly substitute your own favorite pasta, including regular spaghetti noodles.

I was afraid of overcooking the chicken so I didn't get a good browning on it. Next time I'll probably either take it there, or use something to season it that will add some color. Pale food still kinda freaks me out a bit! Ah well, color doesn't make a bit of difference y'all, cuz this is not only super easy, light and low fat, but it's delicious too.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Chicken Bolognese with Linguine

From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 4 to 6 servings

Instructions
  • 12 ounces of linguine (can substitute spaghetti noodles)
  • 2 large pinches of kosher salt for the pasta pot
  • 2 to 3 tablespoons of olive oil
  • 1 pound of ground chicken breast
  • Salt and pepper
  • 1 large carrot, chopped
  • 1 large stalk of celery, chopped
  • 1/2 of a large onion, chopped
  • 1/2 teaspoon of dried thyme, crushed
  • Pinch of dried basil
  • Couple shakes of Cajun seasoning (like Slap Ya Mama)
  • 2 cloves of garlic, minced
  • 1 (28 ounce) can of whole tomatoes, broken up
  • 1/4 to 1/2 teaspoon of kosher salt
  • 10 turns of the pepper grinder
  • 1/2 cup of milk
  • 1/3 cup of grated Parmesan cheese
  • Small palmful of dried parsley
Instructions

Put on a generously salted pot of water on for the pasta. When you drain the pasta, be sure to reserve about 1 cup of the pasta water. You'll need some of that later.

Meanwhile, add about a tablespoon of olive oil to a medium sized skillet and heat over medium heat. Add the chicken and lightly season with salt and pepper. Cook for about 6 minutes or until there is no pink remaining. Remove the chicken from the skillet and set it aside.

Warm another tablespoon of the olive oil in the same skillet. Add the carrots, celery and onion and cook for about 8 minutes or until onions just begin to get soft and translucent. Do not brown them. Add in the thyme, basil, Cajun seasoning, and garlic and cook for another couple of minutes.

Pulse the tomatoes in the food processor a few times to break them up. Stir the tomatoes into the veggies; add salt and pepper. Bring mixture to a boil, reduce to a simmer and cook uncovered for about 10 minutes, stirring occasionally. Stir in the cooked chicken, add the milk and heat through.

Drain the pasta, reserving at least 1/2 cup of the pasta water, and return the pasta to the pot. Dump the sauce on top, add the Parmesan, parsley and 1/4 cup of the reserved pasta water. Toss to coat. If it is still too dry, add a bit more of the reserved pasta water.

Garnish with extra Parmesan cheese and a sprinkle of parsley.

Source: http://deepsouthdish.com

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Posted by on April 25, 2009
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14 comments:

  1. Mmm, that sounds great mary! I've always passed over the recipes with "bolognese" in the title because it makes me think of bologna, and I don't like it. :) Chicken though? I can do that!

    I hope you get feeling better! Sending my rain your way to help get rid of the heat!

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  2. Oh LOL... yeah, I guess the name of the dish actually came from Bologna Italy. Must've originated there I guess! Usually it's made with beef, but this was GH's take on it with chicken.

    Thankfully that headache went away finally! I have a fine line between being too hot and getting overheated and I always seem to cross it before I figure it out and come inside to cool down. Hard to believe I live in the south huh? I always tell people that I would have easily been one of those fainting southern belles back in the day! Especially with all those clothes they wore. Can you imagine???

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  3. You make me feel hungry :-) Thanks for the delicious post, love: Evi

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  4. I really love dishes like this, it looks wonderful!

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  5. Hi Miss Evi - welcome!

    And Mornin' Bunny - Just got the puppy down for his nap and I'm off to the garden.

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  6. Hey, maybe that is my problem where gardening is concerned...I don't spend enough $$ on the hole...LOL!

    Happy ☼day!

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  7. LOL Tammy, well, if you're lucky enough to have good dirt to begin with you may not need to amend it - mine is hard clay, terrible soil to plant in, so I just dig it out, use it as filler where it doesn't much matter what kind of dirt it is, and totally replace the hole with a good blend - like what I put in the veggie garden.

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  8. I love pasta with anything on it and this looks real good. My gardener went to till the garden this morning and hasn't got going yet. He's been fighting with the roto-tiller... I think he just put new spark plugs in, so we'll see if that works. I get a headache if I'm out in the sun too long. I hate headaches!!

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  9. Those heat headaches, I can't stand them. Honey try to ward them off with one of those cool-packs you wear around your neck, and try on right on top of yer head if you can.

    Another delightful recipe from you!

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  10. This sounds really good. I've never had anything like it. What a great way to use chicken. I'm writing this one down :)

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  11. Karen, I've been after my Hubs to run the generator to make sure it's working right for weeks (months) now. Would hate to have to need the thing only to find out its not working! You're in good company with the heat headaches - when I start feeling my heartbeat in my head, I know I've been out too long! I don't know how I've survived down here all my life!

    Thanks for the tip Penniwig! I haven't thought about that neck thing, but if you think it'll help I'll have to try to find out. I've done the wet towels around my neck before but they dry out so fast.

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  12. Healthy and easy, plus yummy too! I love it!

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  13. This really does sound yummy; I will have to try it.

    Your mention of the Angel Food Ministries boxes has prompted me to give it another try. I would like to see more of what you do with their food. Sometimes, we don't really like it.

    Oh, what I would give to be experiencing the coast heat right now! We have a warm spell in the Memphis area this week - with highs in the lower 80's.

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  14. Hey Lynda!

    Grits, I guess you can't mess up raw chicken too bad, but you're right - the steaks have been pretty hit and miss. Sometimes they're great - sometimes they aren't. These last batches of 4 piece ribeyes have not been good at all - grisly and the texture is off. I've used marinades on them more recently, or else used them as beef in another recipe like my slow cooker bbq for sandwiches. I went a few months without buying AFM boxes though, so don't know if that changed with the more recent boxes.

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