This recipe is super easy and fast compared to a traditional bolognese and it’s ultra delicious, too. The ground chicken lightens this typically heavier dish while the butternut squash adds a deeper flavor and more nutrients to the pasta.
3 tablespoons olive oil, divided
2 pounds ground chicken (dark meat or white/dark meat combo)
3 teaspoons sea salt, divided
1 yellow onion, chopped finely
2 large carrots, chopped finely
4 stalks celery, chopped finely
1 small butternut squash, peeled and chopped in 1/2″ pieces (about 3 cups)
4 cloves garlic, minced
4 cloves garlic
1 (6 oz.) can tomato paste
1 1/2 cups whole milk
1 cup dry white wine
1 pound dried fettucini or tagliatelle noodles (or pasta of choice)
Parmesan cheese (optional)
Place a large sauté pan on the stovetop on medium-high heat. Add 1 tablespoon olive oil, the ground chicken, and 1 teaspoon salt, and sauté until cooked through and slightly browned, about 15 minutes. Remove the pan from the heat and with a slotted spoon, remove the cooked chicken and set aside in a bowl.
In the same sauté pan on medium-high heat, add the remaining 2 tablespoons of olive oil as well as the onions, carrots, celery pieces (also called a mirepoix in French), and the remaining 2 teaspoons of salt. Sauté for about 7 minutes or until the vegetables soften and the onions become translucent. Add the butternut squash and sauté for another minute or two. Finally, add the minced garlic and sauté for 30 seconds or until fragrant.
Next, add the ground chicken back into the pan with the vegetables and add the tomato paste, stirring well to evenly coat the chicken and vegetables. Add the whole milk and white wine and turn the heat down to medium continuing to stir. Let the liquid reduce and thicken slightly for 10-15 minutes, stirring occasionally.
Cook the noodles in boiling water until al dente. Drain the pasta and add it to the bolognese sauce, giving it a good stir. Serve individual portions directly from the pan and top with shaved or grated parmesan (optional). Leftovers can be stored in an airtight container for 3-4 days.
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