Chicken Bolognese with Crispy Basil
This recipe is a twist on the traditional Italian dish, only quicker to prepare, making it perfect for a hearty weeknight meal. Serve this with crusty bread and a green salad for a table full of satisfied (and well-fed) guests!
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
2 tablespoons extra-virgin olive oil
1 cup basil leaves
1 Peri & Sons yellow onion, finely chopped
3 cloves garlic, crushed
1 tablespoon chopped tarragon
1 pound ground chicken
1 cup dry white wine
2 (14-ounce) cans chopped tomatoes
Sea salt and cracked black pepper
1 pound fettucine
Finely grated pecorino, to serve
1 cup basil leaves
1 Peri & Sons yellow onion, finely chopped
3 cloves garlic, crushed
1 tablespoon chopped tarragon
1 pound ground chicken
1 cup dry white wine
2 (14-ounce) cans chopped tomatoes
Sea salt and cracked black pepper
1 pound fettucine
Finely grated pecorino, to serve
Directions
Heat the oil in a large non-stick frying pan over medium heat. Add the basil and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5–7 minutes or until reduced.
Cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.
Cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.
Looking for inspiration? Try these recipes:
Asian Shrimp Salad with Peanut Dressing
Tortellini with Roasted Pumpkin and Blue Cheese
Crispy Baked Buffalo Wing Cauliflower Tacos
