Easy Spaghetti with Chicken Bolognese
500g ground chicken
3 tbsp olive oil
2 leeks, sliced thin
1 red bell pepper, diced
3 cloves garlic, crushed or minced
2 cups tomato pasta sauce
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
3 tbsp black olives, chopped
125g feta cheese, crumbled
salt and pepper to taste
crushed red pepper flakes (optional)
basil leaves to garnish
1. Heat oil in large pan, add the leek, pepper, garlic, and cook over medium heat for 2 minutes or until you see a slight change in color.
2. Add the ground chicken and cook over high heat for until the chicken is browned and all the liquid has pretty much all evaporated. Important to continuously stir the chicken around and break up any lumps. You want the chicken to have a consistency to it.
3. Add the tomato paste, thyme and rosemary and bring to boil. Reduce the heat and simmer for 5 minutes or until sauce reduces and thickens. Add the olives and stir, season with a little salt and pepper to taste.
4. Cook the spaghetti and drain. Serve the pasta and sauce and add a little feta on top the sauce. If your not into the feta you can use Parmesan.