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Chicken Bolognese

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Robin Barrie

Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
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Chicken Bolognese

I make some version of this sauce at least once a week-it’s really pretty easy and quick.  Sometimes I use ground turkey, sometimes chicken and different veggies end up in the pot. Traditional Bolognese often has carrots, mushrooms, red wine, tomato paste, but I often use what I have on hand and what is quickest. This meal is FULL of veggies (think tons of #antioxidants and #fiber .) The #lycopene – great for skin, bone, and heart health – in the tomatoes is made more bioavailable (meaning it works better in the body) by being cooked with olive oil, since it’s fat-soluble.

Tag me if you try and ENJOY!

  • Yield: 2 Person 1x

Ingredients

Scale
  • 1 Medium Sweet Onion Chopped
  • 2 Tbsp Olive Oil
  • 1 Pound Ground Chicken Breast
  • 1 Bottle Rao’s Tomato Basil sauce (24-ounce size)
  • 3 Cup Baby Spinach Leaves
  • 1 Tbsp Oregano
  • 1 Tbsp Chili Flakes
  • 1 Cup Cauliflower Rice ( I used frozen organic from @traderjoes )
  • 1/2 Cup Steamed Broccoli  ( See my blog for the best way to cook!)

Instructions

  1. Pour olive oil into large pot/saucepan on medium heat. Sauté onions until they are browned. (I love the caramelized onion flavor so I cook them awhile!)
  2. Add ground chicken and break apart/cook until all pink is gone and it is just about cooked through (about 4-5 mins if fresh, longer if you start with frozen, which I often do.)
  3. Add in the sauce
  4. Add in spinach and stir until it wilts into the sauce
  5. Add oregano and chili flakes to taste
  6. Simmer on low for at least 20 minutes ( I sometimes do 30-40 minutes or make earlier in the day then reheat for dinner. This blends all the flavors together and helps develop a richer taste as some of the water evaporates.)
  7. In a separate pot or pan warm up or cook cauliflower rice. I use olive oil spray so it doesn’t stick. Both fresh and frozen only need 3-5 minutes to cook.
  8. Steam broccoli. (Recipe on my blog under  “Simple Solutions”.)
  9. Layer sauce and broccoli over cauliflower rice and enjoy! Top with grated Parmesan as desired. (My husband enjoyed his over whole wheat pasta. You can use zoodles too!)

Find it online: https://robinbarrie.com/chicken-bolognese/