No-Cream Chicken Bolognese Recipe Is So Good You'll Pray for Leftovers by Donna John
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 6
- 12 ounces penne or rigatoni, cooked according to package directions, reserving 1/2 cup of the pasta water
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound ground chicken
- red pepper flakes (optional)
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped chives
- 1 tablespoon chopped fresh oregano, tarragon or thyme (or a combination)
- 1/4 cup chopped flat-leaf Italian parsley
- 2 tablespoons butter (optional)
Here's how to make it:
- Heat the olive oil in a large skillet. Add the garlic and cook about 1 minute. Add the ground chicken, red pepper flakes, if using, and season with salt and pepper, to taste. Cook until chicken is almost cooked through, breaking it up as you stir, about 5 minutes.
- Add the wine and cook until it almost evaporates. Pour in the chicken broth along with the lemon zest, Parmesan, herbs and butter. Stir and cook until heated through and well combined.
- Add the cooked pasta and stir, adding a little of the reserved pasta water to loosen, if necessary. Serve with additional grated Parmesan cheese.
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