Chicken Bolognese with Penne Rigate Pasta
Chicken Bolognese with Penne Rigata pasta might be an all time favorite. This recipe uses chicken mince instead of the traditional beef mince.
Preparation time: 5 minutes || Cooking time: 15 minutes
- Olive oil: 1 tablespoon
- Onions: 2
- Red chili: half
- Garlic: 2 cloves
- Minced Chicken: 350gm
- Mushrooms: 100gm
- Cream of tomato soup: 1 can / 400gm
- Chopped tomatoes: 1 can / 400gm
- Sundried tomato paste: 2 tablespoons
- Thyme leaves: 1 tablespoon
- Penne Rigate: 250gm
- Salt and pepper to taste
First, chop the onions, remove the seeds from the chili and dice it, crush the garlic, slice the mushrooms and chop the thyme leaves.
Heat the oil in a deep pan over medium heat, add onion, chili and garlic and cook for 2 to 3 minutes until they're soft.
Add the minced chicken and cook it until it becomes brown; stir frequently to cook it through.
Add mushrooms, cook for 3 minutes, add the soup, chopped tomatoes, the tomato paste and thyme leaves, season with salt and pepper to taste and simmer for 10 minutes. The sauce should reduce and vegetables should be soft.
Separately, cook the pasta according to the instructions on the pasta pack. Once done, drain and mix with the sauce. Serve immediately.