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!

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Ingredients

Adjust Servings
1package spiralized carrots
1package spiralized zucchini
1/2 white onion
5cloves garlic
1cup carrot
1/2cup celery
1lb ground chicken
1cup chicken stock
1/4cup fresh parsley
1tsp garlic powder
1tsp onion powder
Salt
Pepper
128 oz. can crushed tomatoes
4tbsp tomato paste
1cup chicken stock
Juice of 1/2 lemon
Equipment

Directions

1.

On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender (5-7 minutes.)

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2.

On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender (5-7 minutes.)

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3.

Add ground chicken to the vegetable mix and break apart with a spoon, creating smaller chunks. Keep tossing until the chicken is fully cooked.

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4.

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.

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5.

Add your herbs, salt and pepper and mix until fully incorporated.

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6.

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.

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7.

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.

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8.

Serve over spiralized carrots and zucchini, and top with Parmesan if you’re feeling badass.

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Notes

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