Spaghetti Bolognese is an Italian favorite. Here’s a light version that’s quick, easy and won’t break the calorie bank. Using ground chicken gives a new flavor twist and lightens the dish. The secret to the rich flavor is to thinly slice the onions, celery and carrots cook them until they are sweet. Another hint is to add orange zest to the sauce. This adds a little sweetness and an intriguing flavor.
A simple Italian salad completes the meal.
Helpful Hints:
- If you have a food processor, use the slicing blade to slice the vegetables.
Spaghetti Bolognese
Yield 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
1 cup thinly sliced onion
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
4 medium cloves garlic, crushed
3/4 pound ground chicken breast
1/4 cup dry white wine
2 cups reduced-sodium marinara sauce
Orange zest from 1 orange (about 2 teaspoons)
Salt and freshly ground black pepper
1/4 pound spinach or vegetable flavored spaghetti
2 tablespoons chopped parsley (optional garnish)
Place a large pot with 3 to 4 quarts water on to boil for pasta. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add onion, celery and carrot. Sauté 5 minutes, without browning. Add garlic and ground chicken, crumbling the ground chicken with the edge of a spoon. Keep turning the chicken and cutting it with the spoon edge until it is broken into small pieces. Sauté 2 minutes. Add white wine and cook until all of the liquid is absorbed, about 1 minute. Add the marinara sauce and orange zest and gently simmer, uncovered, 10 minutes. Add salt and pepper to taste.
Meanwhile, add spaghetti to boiling water and cook 9 minutes or according to package instructions. Drain and serve sauce over pasta. Sprinkle with chopped parsley if using.
