Chicken + Veggie “Bolognese”

I mean, what better way to get your lean meat and veggies than disguised as one of the most comforting, delicious Italian dishes around!? This is a chicken bolognese with a little extra carrot and celery in the sauce (#nutrients,) and instead of using refined flour pasta, I using spiralized carrot and zucchini. I’m not usually a zoodle advocate, but there is already such a strong carrot presence in bolognese sauce, so I thought using carrot noodles as a base would actually compliment the flavor profile of the sauce. I also added zucchini noodles as too much carrot would over sweeten the dish, and zucchini seems to balance this out as a neutral flavor. Of course, if you’re not a zoodle person, you can sub the veggie noodles for whole wheat, gluten-free, chickpea, quinoa..….literally any of those special pastas that you can find at the store nowadays. Enjoy!

carrot and zucchini noodles in a chicken bolognese sauce with parmesan cheese

Chicken + Veggie Bolognese (Gluten-Free)

Delicious homemade bolognese sauce on a bed of carrot and zucchini noodles. Just as delicious, without the gluten or added sugars.
Course Main Course
Cuisine American, Healthy, Italian
Servings 2

Ingredients
  

  • 1 package spiralized carrots can also make your own
  • 1 package spiralized zucchini can also make your own
  • 1/2 white onion chopped
  • 5 cloves garlic
  • 1 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1 lb ground chicken
  • 1 cup chicken stock
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 1 28 oz. can crushed tomatoes
  • 4 tbsp tomato paste
  • 1 cup chicken stock
  • Juice of 1/2 lemon

Instructions
 

  • On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender (5-7 minutes.)
  • On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender (5-7 minutes.)
  • Add ground chicken to the vegetable mix and break apart with a spoon, creating smaller chunks. Keep tossing until the chicken is fully cooked.
  • Pour chicken stock into pan and cook with the chicken on medium heat, stirring to incorporate the liquid. Continue to do this for 5-6 minutes on medium heat, as the liquid absorbs into the vegetables and the chicken.
  • Add your herbs, salt and pepper and mix until fully incorporated.
  • Add crushed tomatoes and tomato paste and stir until combined. Adjust the temperature to medium high heat and continue to stir until the sauce is rich with flavor.
  • Pour in lemon juice and continue to stir. Adjust the heat to medium low and let the mixture simmer, stirring if it comes to a bubble. Allow the mixture to heat for 5-10 minutes and turn the temperature to low.
  • Serve over spiralized carrots and zucchini, and top with Parmesan if you’re feeling badass.
Keyword bolognese, gluten-free, spiralized recipes, spiralizer, zucchinin noodles

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