Only eight ingredients needed for this 30 minute fall weeknight favorite Chicken Bolognese with Pumpkin and Rosemary. The ultimate easy to make comfort meal.
Honestly this sauce is so so rich, hearty and delicious that I want to say the pasta itself is optional. I’m actually perfectly happy just eating the pasta sauce by itself.
So if you’re a pasta sauce lover just like me, no judgement if you skip the pasta itself and just eat all the sauce.
Be sure to try this chicken bolognese the next time you’re craving pasta!
So if you’re a pasta sauce lover just like me, no judgement if you skip the pasta itself and just eat all the sauce.
Be sure to try this chicken bolognese the next time you’re craving pasta!
Ingredients
- 9 ounces gluten free pasta, prepared according to package directions
- 1 tablespoon extra virgin olive oil
- 1/2 pound ground chicken
- 1/4 cup chopped red onion
- 1/2 tablespoon minced garlic
- 1 jar Prego Farmers' Market® Roasted Garlic Pasta Sauce
- 1 cup grated pumpkin
- 1/4 cup coconut cream
- 2 tablespoons nutritional yeast (optional)
- 1-2 tablespoons fresh chopped rosemary
- salt/pepper to taste
Instructions
- Prepare pasta according to package directions.
- Heat olive oil over medium heat in a large pan. Add ground chicken and cook until browned. Add salt/pepper to taste.
- Add red onion and garlic. Cook for a few minutes, stirring frequently.
- Add Prego Farmers' Market® Roasted Garlic sauce and grated pumpkin.
- Bring to a boil and cook for 5-10 minutes.
- Add coconut cream, bring to a boil and simmer for 5 minutes.
- Add nutritional yeast (optional) and mix.
- Serve sauce on top of pasta topped with fresh rosemary.
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