To give this traditional meat sauce even more of a comforting feel, I added in chopped fresh rosemary and woodsy sauteed mushrooms. A little sliced garlic and any ground meat you prefer ( I used ground chicken), this hearty pasta dish is best when served over whole grain spaghetti along with adding in your favorite homemade or store-bought marinara sauce.
(To view this recipe, click on the blue title of the blog post above*)
Rosemary-Scented Chicken Bolognese with Mushrooms
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 cups chopped mushrooms, small dice
- 4 garlic cloves, thinly sliced
- 2 Tablespoons fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb. ground chicken
- 24 oz. homemade or store bought marinara sauce
- 1 lb. whole grain spaghetti, cooked according to package directions (to al dente)
- Grated Parmesan or Pecorino for serving
Directions:
- In a large saute pan or Dutch oven, heat the oil over medium-low heat. Add in the sliced garlic, chopped garlic and chopped fresh rosemary. Season with salt and pepper and saute for 10-12 minutes, or until the mushrooms have released most of their liquid.
- Add in the ground chicken and cook until the meat is crumbled and cooked through; another 8-10 minutes. Add in the marinara sauce; reduce the heat to low and cook for 20-25 minutes.
- Serve over the cooked pasta with grated cheese for garnish.
Tagged: chicken bolognese, fresh rosemary, ground chicken, marinara sauce, mushroom marinara, mushrooms, pasta, spaghetti, tomato sauce
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