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How To make Chicken& Red Bell Pepper Bolognese
1 tb Olive oil
1 sm Onion, chopped fine
1 md Garlic clove, chopped fine
1/2 lb Ground chicken breast
1/2 c Chardonnay or other dry
- white wine 1 cn Salt-free whole tomatoes
- (16-ounce) 1 tb Double-concentrate tomato
- paste 1 tb Fresh basil leaves, finely
- shredded 1 tb Fresh Italian parsley,
- finely chopped 2 ts Sugar
1 t Fresh rosemary leaves,
- finely chopped 2 md Red bell peppers, roasted,
-peeled, stemmed, seeded, -and coarsely chopped, -juices saved Cooked pasta of your choice
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 saute 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 still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended. Directions for roasting bell peppers: ~------------------------------------ Place the peppers in a foil-lined baking sheet in a 500 degree oven. Roast until their skins are evenly blistered and browned, 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 teaspoon to pick up any stray ones. Take care not to lose any of the peppers' juices, which are also very flavorful. You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin.
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EASY SPAGHETTI W/HOMEMADE MEAT SAUCE | GROUND TURKEY RECIPE
Hey y'all! In todays video I'm sharing an easy recipe for spaghetti using ground turkey! Enjoy
Ingredients:
1 1/2 lbs ground meat
Spaghetti
15 oz crushed tomatoes
10 oz tomato sauce
1 small onion
1/4 cup Green bell pepper
1/4 cup Red bell pepper
1 tsp creole seasoning
1 tsp garlic powder
1 tsp onion powder
1/2-1 tsp basil
Salt & black pepper to taste
1 tbsp sugar
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Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Spicy Chicken Spaghetti | Chicken Vegetable Spaghetti | Chicken Spaghetti Recipe | Spaghetti Recipe
Spicy Chicken Spaghetti | Chicken Vegetable Spaghetti | Chicken Spaghetti Recipe | Spaghetti Recipe
#spaghetti
#chickenspaghetti
#sabariscuisine
Hello friends, Today's Recipe is Spicy Chicken Vegetable Spaghetti. Learn How to make Chicken Spaghetti with vegetables. Easy step by step video for beginners. Chicken Spaghetti is a perfect meal with delectable flavours. Spaghetti is a type of pasta,traditionally from Italy. In this video I make it like desi style.
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INGREDIENTS :
Spagehtti – 250 g.
Salt – 1 tsp.
Refined oil – 1 tbsp.
Boneless chicken – 150 g.
Salt – ½ tsp.
Black pepper powder – ¼ tsp.
Garlic paste – 1 tsp.
Ginger paste – ½ tsp.
Vinegar – 1 tbsp.
Refined oil – 3 tbsp.
Finely chopped garlic – 2 tbsp.
Finely chopped onion – 1 large.
Finely chopped cabbage – 1 cup.
Chopped carrot – 1.
Chopped capsicum – 1.
Black pepper powder – 1 tsp.
Red chilli flakes – ½ tsp.
Salt to taste.
Soy sauce – 2 tbsp.
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RECIPE: BOLOGNESE PASTA SAUCE - RED WINE & MUSHROOM!
Recipe: Bolognese pasta sauce with red wine and mushrooms!
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Start to finish:
Preparation: 15 minutes
Cooking: 2 hours
Serves: 6 people
Ingredients (serves 10-12):
500 grams minced ground beef
3 tbsp extra virgin olive oil
200 ml red wine (a cheap Shiraz is more than fine)
1 carrot
1 onion
1 celery stick
1 red capsicum/bell pepper (optional)
2 cloves garlic
1 cup chopped mushrooms (about 6 button mushrooms)
1 tsp dried oregano
3 tbsp tomato paste
1 can diced tomatoes 400 grams
1 jar tomato passata 700 grams (tomato puree)
Salt
Pepper
Method:
1. Dice carrot, celery, onion, mushrooms, garlic and capsicum (optional)
2. Place your pan on high heat and add the olive oil
3. Turn heat down to low and add onion, carrot, celery and optional capsicum. Gently soften for 5 minutes or until onion is opaque. You are just softening the vegetables, not adding any colour to them.
4. Add garlic and mushrooms and cook on low for a further 4-5 minutes until mushrooms are soft.
5. Make a well in the centre and add ground beef. Raise temperature to medium/high. Stir to combine and with your spoon, separate the mince so you have no large lumps.
6. Once beef is cooked through, make a well in the centre again and add tomato paste. Let paste sit in the middle of the pan for 30 seconds to heat through as it helps to remove some of the acidity. Stir to combine with beef and vegetables. Add oregano and stir as well.
7. Temperature to high heat. Add red wine. Stir and let the wine reduce. Wine will start to evaporate and thicken into a syrup.
8. Once wine has mostly soaked into the meat, add your can of diced tomatoes, followed by your passata. Stir to combine.
9. Let the sauce come to a simmer, then turn temperature down to low. Let the sauce bubble for at least 2 hours.
10. If the sauce reduces or evaporates too much, add a little bit of water. Stir every 15 minutes to avoid the sauce burning or sticking to your pan. Season with salt pepper to taste just before serving.
11. Serve with your favourite pasta and garnish with freshly grated parmesan cheese.
Enjoy!
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EXTRA SPECIAL STIR FRY SPAGHETTI | CHICKEN STIR FRY WITH PASTA
EXTRA SPECIAL STIR FRY SPAGHETTI / STIR FRY PASTA.
Link to the pans used in the video:
Use discount code SJMH10 for 10% off
Music: bensound.com
Italian Sausage Spaghetti - Food Wishes
There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes: