This is a meat lover’s spaghetti dish. Chicken breast cutlets are placed on beds of spaghetti and then topped with the meat-rich Bolognese sauce. The Bolognese sauce is made with bacon, sausage, and cheese. Though rich, it makes a very good dish.
2 boneless chicken breasts
1 pound spaghetti
6 slices of bacon
1 small onion, minced
1 carrot, minced
1 stalk of celery, minced
1 pound mild Italian ground sausage
1/2 cup red cooking wine
8 medium Roma tomatoes
1 cup beef broth or 2 boullion cubes and 1 cup hot water
1/2 cup grated parmesan cheese
- Divide the chicken breast into four cuts and cook until done.
- As the chicken breasts are cooking, cook the spaghetti in salted water according to the package direction.
- To make the sauce, cut the bacon into small pieces. Cook the bacon and the sausage until done. Drain the fat. Add the onion, carrot, and celery.
- Prepare the tomatoes by blanching, peeling, seeding, and then chopping.
- Add the wine to the meat and cook to remove the alcohol. Add the tomatoes, broth, and seasoning and cook over very low heat for 45 minutes to an hour. The sauce should be rich and thick.
To serve, divide the spaghetti between four plates, making a bed of spaghetti on each. Top the spaghetti with a cooked chicken breast. Ladle the sauce over the chicken breasts and spaghetti. Sprinkle with parmesan cheese.
- American Spaghetti Carbonara
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