Chicken Tomato Basil Bolognese

The original author - Half Baked Harvest orchestrated a winner.  I only made one change to the recipe, otherwise it was fantastic as written.  We used fresh cherry tomatoes and basil from the pseudo garden I planted this year.  I have one cherry tomato plant in a whisky barrel - there was just too much to do getting moved in to do the garden this year. 

No. 470 - Chicken Tomato Basil Bolognese

prep time: 5  cook time:15   total time:20


1 lb ground chicken
1 pkg cremini mushrooms, broken into even sized pieces
1 onion, diced
3 cloves garlic, minced
30 cherry tomatoes, quartered *mine were huge
1 large cherokee purple tomato, diced

2 tbsp olive oil
1/4 cup olive oil
3/4 cup red wine
3 tbsp balsamic vinegar

1 tsp crushed red pepper flakes
1 cup fresh basil, chopped *wait until the end
1/2 cup fresh grated parmesan cheese
1 pkg fresh mozarella balls

8 oz cavatelli, spaghetti, or orrichette
salt and pepper to taste

  1. In a large high walled skillet with a lid, add the 2 tbsp olive oil and heat till shimmering. Add the ground chicken, breaking it up as you go. Cook until starting to brown, then add the mushrooms. Cook without stirring until the liquid from the mushrooms is almost gone. Add onions, sweat down for 3-5 minutes. Add garlic and cook for an additional 3 minutes.
  2. Add the tomatoes, olive oil, wine, and balsamic. Bring to a slow simmer, without the lid on and reduce the liquid a bit, while your pasta is cooking.
  3. Three minutes before pasta is due to finish cooking, drain and add to sauce mixture, lid your skillet, turn heat to lowest setting and allow pasta to finish cooking in your sauce. Turn the heat off for 5 minutes and allow everything to sit. Heat your broiler while sauce is resting, and chop your basil.
  4. Taste and adjust your seasonings, add the crushed red pepper, and chopped basil. Stir to combine, place mozarella on top and place under the broiler until cheese is melty.
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