You can make the best-ever Spaghetti
Bolognese you’ve ever tasted
400 calories per serving
Active time
25 minutes
Total time
40 minutes
Makes 6 Main-Dish Servings
Salt and pepper
12 oz. spaghetti or linguine
3 tsp. olive oil
1 lb. ground chicken breast
2 medium carrots, chopped
2 medium celery stalks, chopped
1 large onion (10 to 12 oz.), chopped
1 garlic clove, crushed with press
1 can (28 oz.) crushed tomatoes
½ cup reduced-fat (2%) milk
1/3
cup freshly grated Parmesan cheese
¼ cup fresh fiat-leaf parsley leaves,
chopped
1. Heat large covered saucepot of salted water to boiling on high. Add
pasta, and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet on medium, heat 1½ teaspoons
oil 1 minute. Add ground chicken to skillet; sprinkle with ¼ teaspoon salt.
Cook chicken 8 to 9 minutes, or until no longer pink, stirring occasionally.
Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 1½ teaspoons oil, carrots, celery,
onion, and garlic; cook 10 to 12 minutes, or until vegetables are lightly
browned and tender, stirring occasionally. Stir in tomatoes, ¼ teaspoon salt,
and ¼ teaspoon freshly ground black pepper; heat to boiling. Reduce heat to
medium-low and simmer sauce, uncovered, 10 minutes, stirring occasionally. Stir
in cooked chicken and milk; heat through.
4. Reserve ¼ 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.
Each serving
about 29 g protein, 59 g carbohydrate, 6 g total fat (2 g saturated), 5 g
fiber, 49 mg cholesterol, 800 mg sodium.
