Chicken Bolognese

Name: Chicken Bolognese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Chicken filet; 200 g Celery; 1 red pepper; 1 Onion; 1-2 Garlic cloves; 200 g Carrots; 2-3 stem(s) Thyme; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1 can(s) (850 ml) peeled tomatoes; 400 g ribbon noodles; 25 g freshly grated Parmesan cheese; 7-10 Tbsp Thyme and celery

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Chicken filet
200 g Celery
1 red pepper
1 Onion
1-2 Garlic cloves
200 g Carrots
2-3 stem(s) Thyme
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
1 can(s) (850 ml) peeled tomatoes
400 g ribbon noodles
25 g freshly grated Parmesan cheese
7-10 Tbsp Thyme and celery

Directions

1
Wash the chicken filet, dab dry and cut into strips. Clean, wash and finely dice the celery and bell peppers. Peel and chop onion and garlic. Clean, wash and finely dice the carrots.
2
Wash the thyme, dab dry and pluck the leaves from the stems. Heat the oil in a large pan. Fry the chicken meat in it while turning. Add onion, garlic, thyme and vegetables and fry briefly.
3
Stir in tomato paste and season with salt, pepper, paprika and sugar. Chop the tomatoes in the tin with a long knife. Add the vegetables, bring to the boil and simmer for about 8 minutes at low heat.
4
Season again with salt, pepper, paprika and sugar. Meanwhile cook the noodles in boiling salted water for about 8 minutes. Drain and quench. Arrange pasta and chicken bolognese on a plate.
5
Sprinkle with Parmesan cheese and garnish as desired with thyme and celery green.