Chicken & Red Bell Pepper Bolognese
1 tb Olive oil 1 sm Onion, chopped fine 1 md Garlic clove, chopped fine 1/2 lb Ground chicken breast 1/2 c Chardonnay or other dry - white wine 1 cn Salt-free whole tomatoes
Ingredients
- 1tbsp olive oil
- 1small onion, chopped fine
- 1medium garlic clove, chopped fine
- 1/2lbground chicken breast
- 1/2cup chardonnay or other dry
- 1tsp fresh rosemary leaves,
Directions
- 1
1 tb Olive oil 1 sm Onion, chopped fine 1 md Garlic clove, chopped fine 1/2 lb Ground chicken breast 1/2 c Chardonnay or other dry - white w
- 2
When they sizzle, add the chicken and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minu
- 3
Add the wine and stir and scrape well to deglaze the pan
- 4
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients
- 5
Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes
- 6
Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended
- 7
Directions for roasting bell peppers: ~------------------------------------ Place the peppers in a foil-lined baking sheet in a 500 degree o
- 8
Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly