Chicken Bolognese

Chicken Bolognese with Ditalini

1/2 cup Ditalini Pasta

•4 teaspoon(s) olive oil

•4 oz ground chicken meat

•Salt and pepper

•1/4 cup carrots, chopped

¼ cup sliced mushrooms

•1/4 cup celery, chopped

•1/4 cup onion, chopped

•1 clove crushed garlic

•1 /2 cup crushed tomatoes

•1/4 cup H cream

TT Tomato Paste (for color)

•TT Parmesan cheese

•TT chopped parsley

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Directions

1.            Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

2.            Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.

3.            To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and H. cream; heat through.

4.            Place on bed of pasta and garnish.