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  Recipe Home » Poultry » CHICKEN AND RED BELL PEPPER BOLOGNESE
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  CHICKEN AND RED BELL PEPPER BOLOGNESE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 165
Ingredients:
1 Tbls. olive oil
1 small onion, chopped fine
1 medium garlic clove, chopped fine
1/2 lb. ground chicken breast
1/2 C. chardonnay or other dry white wine
1 can salt-free whole tomatoes (16-oz. can)
1 Tbls. double concentrate tomato paste
1 Tbls. fresh basil leaves, finely shredded
1 Tbls. fresh italian parsley, finely chopped
2 tsp. sugar
1 tsp. fresh rosemary leaves, finely chopped
2 medium red bell peppers, roasted, peeled, stemmed, seeded, and coarsely chopped,
juices saved
cooked pasta
Instructions:
In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat. When they sizzle, add the chicken and sauté it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes. Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients. Simmer the sauce until thick but slightly liquid, for 20 to 25 minutes. Spoon over cooked pasta. Directions For Roasting Bell Peppers: Place the peppers in a foil-lined baking sheet in a 500 oven. Roast until their skins are evenly blistered and browned, for about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel. When the peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a tsp. to pick up any stray ones. Take care not to lose any of the peppers’ juices.
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