Recipe for chicken bolognese in a white wine sauce with carrots, celery and onion
4 chicken breasts
1 onion – chop finely
1 stalk celery – chop finely
2 carrots – chop finely
3 tbsp tomato paste
120ml white wine
200ml milk (from your pantry)
1 tin chopped tomatoes
50g Parmesan – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
Prepare all ingredients as indicated above.
Cut the chicken breasts into very small cubes – about 5mm.
Place a large frying pan with a few glugs of olive oil on medium to high heat. Add onion, celery, and carrots. Season well with salt and pepper. Cook for 5 to 7 minutes. Stir frequently. Then add the cubed chicken and cook for about 4 minutes until lightly browned. Check seasoning and add more salt and pepper if required. Now add the tomato paste and stir well. Cook for another 2 minutes. Add the wine and cook for 1 to 2 minutes until the wine has cooked away. Lastly add the milk and tinned tomatoes. Turn the heat down to medium to low and allow to simmer (boil very gently) for about 15 minutes.
Bring a large saucepan of lightly salted water to boil. Add the tagliatelle pasta and cook for 6 minutes. Drain and return to the pot. Add the chicken mixture and toss to combine. Serve immediately.
To serve, divide the pasta between the plates and scatter with grated parmesan and a little nutmeg.
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