Chicken and red bell pepper bolognese
Chicken Pepper Sauces Pasta Low Fat
Last updated 10/4/2011 8:13:10 PM. Recipe ID 42037. Report a problem with this recipe.
Title: Chicken and red bell pepper bolognese
Categories: Pasta, Low-fat, Sauces, Chicken
Yield: 4 Servings
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
1 tb Double-concentrate tomato
1 tb Fresh basil leaves, finely
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,
Cooked pasta of your choice
In a large saucepan or skillet, heat the olive oil with the onion and
garlic over moderate heat. 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 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the
tomatoes, breaking them up with your hands, and stir in the remaining
Simmer the sauce until thick but still slightly liquid, 20 to 25
minutes. Spoon over cooked pasta -- spaghetti, fettuccine or
medium-sized tubles, shells or other shapes are recommended.
Directions for roasting bell peppers:
~------------------------------------ Place the peppers in a
foil-lined baking sheet in a 500 degree oven. Roast until their skins
are evenly blistered and browned, about 25 minutes, turning them 2 or
3 times so they roast evenly. Remove them from the oven and cover
them with a kitchen towel.
When the peppers are cool enough to handle, pull out their stems,
peel away their blackened skins; open the peppers up; and remove
their seeds, using a teaspoon to pick up any stray ones.
Take care not to lose any of the peppers' juices, which are also very
flavorful. You might want to pour them through a fine mesh strainer to
remove any seeds or bits of skin.
Didn't find the recipe you were looking for? Search for more here!