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Easy Spaghetti with Chicken Bolognese

Updated on June 25, 2011


500g ground chicken

450g spaghetti

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.


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    • NimaB profile image

      NimaB 6 years ago from Toronto Canada

      Thanks for the comments RJ appreciate it,

    • Reynold Jay profile image

      Reynold Jay 6 years ago from Saginaw, Michigan

      I'm giving a copy of this to my wife and I want to try this ASAP! I enjoyed this very much. You have this laid out beautifully and it is easy to understand. Keep up the great HUBS. Up one and Useful. Hey! I'm now your fan! RJ