Rice Noodles with Chicken Breast Bolognese

Ingredients

1 lb 1¾ oz rice noodles

⅓ cup packed basil leaves, chopped

4 TBSP olive oil

1 lb 5¼ oz fresh chicken breast, freshly ground

1 medium onion, diced

2 carrots, peeled and diced

5 tomatoes, finely chopped

3 cloves garlic, sliced

1 cup water

½ tsp pepper

½ tsp salt

500 grams rice noodles

⅓ cup packed basil leaves (about 20 grams), chopped

4 TBSP (60 ml) olive oil

600 grams fresh chicken breast, freshly ground

1 medium onion, diced

2 carrots, peeled and diced

5 tomatoes, finely chopped

3 cloves garlic, sliced

236 ml water

½ tsp (2.5 ml) pepper

½ tsp (2.5 ml) salt

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Dietary Therapies

CDED P1

mSCD

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Heat 2 tablespoons of olive oil in a pan and fry the ground chicken on high heat for about 3 minutes, until it is lightly browned and crumbled
Remove the chicken from the pan and set aside in a bowl.
Add the rest of the olive oil to the pan along with the onion, carrots and garlic.
Sauté on medium heat until soft.
Return the chicken breast to the pan and simmer for an additional 20 min.
Add the grated and the chopped tomatoes with 1 cup (236 ml) water to almost cover.
Increase heat to high. When the sauce is boiling, reduce heat to low and simmer for 1 hour.
Add the basil, salt, and pepper, mix, and adjust seasoning as needed.
Cook the rice noodles according to manufacturer’s instructions (boil salted water in a large pot, add the noodles and remove when cooked).
Drain the noodles.
Place a portion of noodles on each plate and pour sauce over the noodles.
Garnish with fresh basil leaves
Serve immediately.