Chicken Sauce for Pasta

4 Reviews
75% would make this recipe again

A healthier version of the traditional meat sauce.

This recipe is incompatible with your food profile

Ingredients

1 onions, finely chopped 200 g
1 carrots, finely chopped 100 g
2 cloves garlic, finely chopped
1/2 stalk celery, finely chopped 35 g
1/2 tbsp butter, unsalted 7 g
1 tbsp olive oil 15 mL
360 g ground chicken, or ground turkey
1/3 cup milk, partly skimmed, 2% 85 mL
1/3 cup white wine [optional] 85 mL
1 cup canned tomatoes (diced) 260 g
2 tsp tomato paste 12 g
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.

Method

  1. Finely chop the onion, carrot, garlic, and celery.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the chicken, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine (optional), then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the chicken very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

Observations

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Sauces & Dips | Braise/Stew | Italian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.