Recipes
Chicken Bolognese over Pasta
4 servings
25 minutes total
Shopping list
Ingredients
- 1 medium yellow onion
- 1 medium carrot
- 4 cloves garlic
- 0.5 oz fresh basil
- 6 oz mild Italian chicken sausages (about 2 links)
- 1 tablespoon canola oil
- 8 oz sliced fresh baby portabella mushrooms
- 2 teaspoons salt-free garlic-herb seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 oz gluten-free spaghetti pasta
- 1 (14.5 oz) can no-salt-added diced tomatoes
- 1 tablespoon balsamic vinegar
- ¼ teaspoon crushed red pepper
Steps
- Bring water to a boil for pasta. Chop onion (¾ cup), carrot (½ cup), garlic (2 teaspoons), and basil (¼ cup) finely. Split sausages lengthwise; remove and discard casings (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and garlic; cook and stir 2–3 minutes until onions soften. Add mushrooms, garlic-herb seasoning, salt, and pepper; cook 1–2 minutes until mushrooms start to brown.
- Cook pasta following package instructions.
- Reduce heat on sauté pan to medium-low. Add sausage to onion mixture, cook 3–4 minutes, stirring to crumble meat, until no pink remains. Stir tomatoes (do not drain), vinegar, and crushed pepper into sausage mixture; simmer 2–3 minutes until mixture thickens slightly.
- Drain pasta and stir into sauce; cook 1 minute to blend flavors. Top with basil and serve.
Amount per ¼ recipe serving: Calories 340, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 35mg, Sodium 590mg, Total Carb 58g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 15g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 6%