riple-tested at the Good Housekeeping Research Institute
This family dinner recipe combines lean ground chicken, linguine, and classic Bolognese ingredients.


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Nutritional Information

Calories    410
Total Fat    6g
Saturated Fat    2g
Cholesterol    49mg
Sodium    800mg
Total Carbohydrate    59g
Dietary Fiber    5g
Sugars    --
Protein    29g
Calcium    --
chicken bolognese

Kate Sears

Serves: 6

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    12 ounce(s) linguine or fettuccine
    4 teaspoon(s) olive oil
    1 pound(s) ground chicken breast
    Salt and pepper
    2 medium carrots, chopped
    2 medium stalks celery, chopped
    1 large (10- to 12-ounce) onion, chopped
    1 clove(s) garlic, crushed with press
    1 can(s) (28-ounce) crushed tomatoes
    1/2 cup(s) reduced-fat (2%) milk
    1/3 cup(s) freshly grated Parmesan cheese
    1/4 cup(s) loosely packed fresh parsley leaves, chopped

Directions

    Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
    Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
    To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
    Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.