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Chicken & Red Bell Pepper Bolognese

Chicken & Red Bell Pepper Bolognese recipe image
This Italian main features Olive oil, Onion, chopped fine, Garlic clove, chopped fine. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 286.5
Dietary: Low-fat
Description
This Italian main features Olive oil, Onion, chopped fine, Garlic clove, chopped fine. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Olive oil
  • 1 small Onion, chopped fine
  • 1 md Garlic clove, chopped fine
  • 1/2 pound Ground chicken breast
  • 1/2 cup Chardonnay or other dry
Directions
  1. 1
    white wine 1 cn Salt-free whole tomatoes - (16-ounce) 1 tb Double-concentrate tomato - paste 1 tb Fresh basil leaves, finely - shredded 1 tb Fresh Italian parsley, - finely chopped 2 ts Sugar 1 ts Fresh rosemary leaves, - finely chopped 2 md Red bell peppers, roasted, -peeled, stemmed, seeded, -and coarsely chopped, -juices saved Cooked pasta of your choice In a large saucepan or skillet,
  2. 2
    heat the olive oil with the onion and garlic over moderate
  3. 3
    heat .
  4. 4
    When they sizzle,
  5. 5
    add the chicken and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.
  6. 6
    Add the wine and stir and scrape well to deglaze the pan.
  7. 7
    Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
  8. 8
    Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes.
  9. 9
    Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended.
  10. 10
    Directions for roasting bell peppers: ~
  11. 11
    Place the peppers in a foil-lined baking sheet in a 500 degree oven.
  12. 12
    Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly.
  13. 13
    Remove them from the oven and cover them with a kitchen towel.
  14. 14
    When the peppers are
  15. 15
    cool enough to handle, pull out their stems,
  16. 16
    peel away their blackened skins; open the peppers up; and
  17. 17
    remove their seeds, using a teaspoon to pick up any stray ones.
  18. 18
    Take care not to lose any of the peppers' juices, which are also very flavorful.
  19. 19
    You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin

Nutrition Facts

Servings 4

Amount Per Serving
Calories 286.5kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.3g7%
Cholesterol 48.2mg17%
Sodium 234.1mg10%
Total Carbohydrate 33.3g12%
Dietary Fiber 3.0g12%
Sugars 1.4g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, bell, bolognese, breast, chardonnay, chicken, chopped, clove, dry, fine, garlic, ground, italian, low-fat, main, oil, olive, onion, other
Read it online: https://www.chefs-mate.com/recipe/chicken-red-bell-pepper-bolognese/