High Protein Ground Chicken Bolognese

About This Recipe

A high protein bolognese bianco or white bolognese made with lean ground chicken breast. Perfect for pairing with your favorite healthy pasta or using to make lasagna, mac and cheese, and more.

Ingredients

• 2 oz Pancetta or Bacon (diced (optional)*)
• 2 pounds Ground Chicken Breast
• 1 large Sweet Onion (diced)
• 2 medium Carrots (peeled and diced)
• 1 stalk Celery (diced)
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 4 cloves Garlic (minced or crushed)
• 2 Tablespoons 15g Poultry Herbs (Rosemary, Sage, Thyme), finely chopped
• 1/2 teaspoon Ground Nutmeg
• 2 Tablespoons Apple Cider Vinegar
• 3 cups Chicken Bone Broth
• 1 cup Milk
• Zest and Juice of 1 Lemon
• 1-2 handfuls Fresh Parsley (chopped)
• 1 oz Parmigiano Reggiano
• Salt and Pepper (to taste)

Instructions

1. Add the pancetta or bacon to a room temperature Dutch oven or pot and place over medium heat. Cook until the fat has rendered and the pancetta is crispy. Transfer to a small bowl and set aside.
2. Add the ground chicken to the pot and cook for 3-4 minutes until a golden brown crust has formed on one side. Break the chicken apart with a spatula and add the diced onion, celery, and carrot. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Cook for 4-5 minutes until the veggies begin to soften and the chicken is fully cooked. Add the garlic, chopped herbs, nutmeg, and cooked pancetta. Stir everything together and cook until the garlic is fragrant, about 1-2 minutes.
4. Add the vinegar, chicken bone broth, and milk to the pot and bring to a simmer before reducing the heat to medium-low. Place a lid on the Dutch oven, leaving it slightly cracked. Simmer for 2-3 hours until the liquid has fully reduced and you’re left with a thick meat sauce.
5. Stir in the lemon juice and zest, freshly chopped parsley, and grated parmigiano reggiano. Salt and pepper to taste.
6. To serve, cook your choice of pasta to al dente in a pot of boiling salted water. Toss the cooked pasta with the bolognese and stir in a splash of pasta water and freshly grated parmigiano reggiano to bring everything together.