CookEatShare is also available in English
Cerrar

Receta Chicken And Red Bell Pepper Bolognese

click to rate
0 votos | 1336 views
Raciónes: 4

Ingredientes

Cost per serving $1.43 view details
  • 1 Tbsp. extra virgin olive oil
  • 1 sm onion, minced fine
  • 1 med garlic clove, minced fine
  • 1/2 lb grnd chicken breast
  • 1/2 c. chardonnay or possibly other dry white wine
  • 1 can salt-free whole tomatoes (16-oz)
  • 1 Tbsp. double-concentrate tomato paste
  • 1 Tbsp. fresh basil leaves, finely shredded
  • 1 Tbsp. fresh Italian parsley finely minced
  • 2 tsp sugar
  • 1 tsp fresh rosemary leaves finely minced
  • 2 med red bell peppers, roasted, peeled, stemmed, seeded and coarsely minced juices saved cooked pasta of your choice

Direcciones

  1. In a large saucepan or possibly skillet, heat the extra virgin olive oil with the onion and garlic over moderate heat. When they sizzle, add in the chicken and sauteeit, stirring and breaking up the meat with a wooden spoon, till it begins to brown, 5 to 7 min.
  2. Add in the wine and stir and scrape well to deglaze the pan. Add in the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
  3. Simmer the sauce till thick but still slightly liquid, 20 to 25 min.
  4. Spoon over cooked pasta - spaghetti, fettuccine or possibly medium-sized tubles, shells or possibly other shapes are recommended.
  5. Directions for roasting bell peppers:Place the peppers in a foil-lined baking sheet in a 500F oven. Roast till their skins are proportionately blistered and browned, about 25 min, turning them 2 or possibly 3 times so they roast proportionately. Remove them from the oven and cover them with a kitchen towel.
  6. When the peppers are cold sufficient to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a tsp. to pick up any stray ones.
  7. Take care not to lose any of the peppers' juices, that are also very flavorful. You might want to pour them through a fine mesh strainer to remove any seeds or possibly bits of skin.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 147g
Recipe makes 4 servings
Calories 164  
Calories from Fat 70 43%
Total Fat 7.79g 10%
Saturated Fat 1.72g 7%
Trans Fat 0.05g  
Cholesterol 29mg 10%
Sodium 33mg 1%
Potassium 258mg 7%
Total Carbs 7.75g 2%
Dietary Fiber 1.5g 5%
Sugars 5.11g 3%
Protein 10.23g 16%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment