Recipe courtesy of Michelle Jones
Chicken Bolognese
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 servings
Ingredients
3 pounds boneless, skinless chicken breast
3 tablespoons olive oil, plus more for drizzling and cooking
Seasoned salt, such as Lawry's
2 pinches of garlic powder
2 pinches of dried thyme
1 1/2 cups fresh spinach
7 to 8 cloves garlic
4 leaves fresh basil, plus more for garnish
2 pinches of chopped fresh oregano
Pinch of grated Parmesan
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Two 25-ounce jars marinara sauce
2 pounds pasta, such as Jovial brown rice penne rigate
Directions
- Drizzle the chicken breasts with olive oil and season with the seasoned salt, garlic powder and dried thyme. Rub the mixture into the chicken. Sear on a grill pan over medium-high heat until browned on both sides but not cooked through, about 5 minutes total. Remove from the pan and chop roughly.
- Add the chicken to a food processor, along with the spinach, garlic, basil, oregano, Parmesan, olive oil and salt and pepper and pulse until coarsely chopped. Transfer to a saucepan or Dutch oven and mix with the marinara sauce and a splash of olive oil. Simmer, covered, until the chicken is cooked through and the sauce is thickened, 20 to 30 minutes.
- Cook the pasta according to the package directions. Toss with the Bolognese sauce and serve garnished with fresh basil.
My Private Notes
Show:
Rev Run's Sunday Suppers
Episode:
Diggy's Bolognese Crazy
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