Cooking Index - Cooking Recipes & IdeasChicken & Red Bell Pepper Bolognese Recipe - Cooking Index

Chicken & Red Bell Pepper Bolognese

Type: Chicken, Pasta
Courses: Sauces
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 tablespoon 15mlOnion - chopped fine (small)
1 tablespoon 15mlGarlic clove - chopped fine (medium)
1/2 lb 227g / 8ozGround chicken breast
1/2 cup 118mlChardonnay or other dry - white wine
1   Salt-free whole tomatoes - (16-ounce)
1 tablespoon 15mlDouble-concentrate tomato - paste
1 tablespoon 15mlFresh basil leaves - finely
1 tablespoon 15mlFresh Italian parsley - finely chopped
2 teaspoons 10mlSugar
1 teaspoon 5mlFresh rosemary leaves - finely chopped
2 teaspoons 10mlRed bell peppers - roasted, peeled, (medium) stemmed, see
  Coarsely chopped - juices saved
  Cooked pasta of your choice

Recipe Instructions

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 ingredients.

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 500F 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.

the California Culinary Academy


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