Chicken bolognese on butterfly pasta

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A bolognese style sauce (with five hidden vegetables!) using chicken mince, fresh thyme and rich tomato sugo, served on farfalle pasta.

Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions. Drain, reserving 1 cup pasta water, then rinse.

2. Heat a large frypan with 1 tbsp oil over medium-high heat. Add chicken mince and cook for 4-5 minutes, breaking up any lumps with a wooden spoon (see notes).

3. Slice spring onions and celery. Grate carrot and zucchini. Dice capsicum and crush garlic. Add to the pan as you go and cook for a further 5 minutes, or until softened.

4. Stir in tomato sugo, reserved pasta water (we used 1 cup) and roughly 1 tbsp thyme leaves. Simmer for 5-7 minutes.

5. Add drained pasta to pan, toss to combine and season to taste with salt and pepper.

6. Serve at the table. Sprinkle with extra thyme leaves and parsley.

If you would like to fully hide the vegetables for the kids in this dish, use a food processor to finely chop all vegetables, prior to cooking in the pan with the chicken.

Grate over some parmesan if you like!

Gluten friendly option - pasta is replaced with GF pasta.
farfalle pasta 500g
chicken mince 600g
spring onions 1/2 bunch
celery 1 stick
carrot 1
zucchini 1/2
red capsicum 1/2
garlic 2 cloves
tomato sugo 1 jar (500g)
thyme 1/4 packet
parsley 1/2 bunch

From your pantry:
oil (for cooking), salt, pepper