Chicken Bolognese with Grana Padano Cheese
Quick & Easy

Chicken Bolognese

with Grana Padano Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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From the Test Kitchen

In this take on the Italian classic, we’re cooking ground chicken in a savory tomato sauce made with an aromatic trio of onion, garlic, and celery, then rounding it out with a touch of smooth crema bel paese cheese. The hearty sauce is the perfect match for whole grain pasta and nutty Grana Padano cheese.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Chicken Bolognese with Grana Padano Cheese
Title
time-saving
tips & techniques
Diced Tomatoes
How To: Small Dice an Onion
Verjus Blanc
Tomato Paste
How To: Peel Garlic
Celery
How To: Safely Cut Round Vegetables
Red Pepper Flakes
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the celery lengthwise; thinly slice crosswise. Peel and small dice the onion. Peel and roughly chop the garlic. Grate the Grana Padano cheese on the small side of a box grater.

Start the bolognese:
2 Start the bolognese:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced celery, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. 

Finish the bolognese:
3 Finish the bolognese:

Add the tomato paste to the pan and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the verjus and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta, bel paese cheese, half the grated Grana Padano cheese, and half the reserved pasta cooking water to the pan of bolognese. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy! 

 

Tips from Home Chefs

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Chicken Bolognese

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the celery lengthwise; thinly slice crosswise. Peel and small dice the onion. Peel and roughly chop the garlic. Grate the Grana Padano cheese on the small side of a box grater.

2 Start the bolognese:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced celery, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. 

Start the bolognese:
Finish the bolognese:
3 Finish the bolognese:

Add the tomato paste to the pan and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the verjus and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat.

4 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta, bel paese cheese, half the grated Grana Padano cheese, and half the reserved pasta cooking water to the pan of bolognese. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy! 

 

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