Chicken Bolognese with Tagliatelle

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Carrots

  Raw

  2 medium or 122g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Tomatoes

  Red, ripe, cooked, with salt

  14 ½ oz or 411g

• Tagliatelle

  Sainsbury's

  8 oz or 227g

• Parmesan cheese

  Grated

  100g

Directions

1. Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
2. Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.
3. Recipe by: Martha Stewart (source: https://www.marthastewart.com/1144103/chicken-bolognese-tagliatelle)

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