Shell pasta with chicken bolognaise

A new take on bolognaise.
recipe, pasta, chicken, dinner,lunch

Recipe from: 10 February 2016
Preparation time: 10 min
Cooking time: 25 min


  • 30
    olive oil
  • 1
    onion, chopped
  • 2
    celery stalks, finely chopped
  • 2
    garlic cloves, chopped
  • 500
    minced chicken
  • salt and pepper
  • dried chilli flakes (optional)
  • 1
    tin chopped tomatoes
  • 500
    shell pasta
  • handful
    of chopped parsley
  • Parmesan cheese, finely grated
Servings: Change Serving


Fry the onion, celery and garlic in the olive oil over medium heat for 5 minutes or until glossy. Add the chicken mince and fry until the meat is cooked through and lightly browned. Stir constantly to break up the meat. Season with salt and pepper and with chilli flakes, if desired.

Stir in the chopped tomatoes and simmer for 10 – 15 minutes to allow the flavours to develop.

Boil the pasta according to the instructions on the packet until just cooked. Drain and stir into the tomato sauce. Sprinkle the parsley and Parmesan cheese on top and serve.

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Read more on: dinner  |  recipe  |  chicken  |  pasta  |  lunch

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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