Chicken Bolognese

Ingredients · for 4 (scales to your household)

• 12 oz. Mezze rigatoni $2.29
• 1 tbsp. Olive oil $0.18
• 2 cloves Garlic, pressed $0.06
• 1 lb. Ground chicken $5.90
• 1/2 tsp. Red pepper flakes $0.05
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 1/2 c. Dry white wine $2.33
• 1/2 c. Low-sodium chicken broth $0.26
• 1 tbsp. Lemon zest $0.30
• 1/2 c. Parmesan $1.35
• 3/4 c. Flat-leaf parsley $1.24
• 1 tbsp. Tarragon $0.11
• 1/4 c. Chives $1.11
• 2 tbsp. Cold unsalted butter $0.40

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook pasta per package directions. Reserve 1 cup pasta water, then drain pasta and return to pot.
2. Meanwhile, heat oil in large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute.
3. Add chicken, season with red pepper flakes and ½ tsp each salt and pepper, and cook, breaking up into very tiny pieces, until nearly cooked through, 4 to 5 minutes. Add wine and simmer until nearly evaporated, about 2 minutes.
4. Add broth and toss to combine, then bring to a simmer. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted.
5. Toss with rigatoni and 1/2 cup reserved pasta water, adding more if pasta seems dry. Top with additional Parmesan if desired.

Per serving