This evening I made Pasta Bolognese with chicken. I seared the chicken in olive oil with some sun dried tomatoes, 3 cloves of minced garlic, julienned red peppers, and capers. Set the chicken aside to incorporate into the sauce when ready. For the sauce I used organic tomato sauce, homemade vegetable stock, and instead of using milk or cream I used organic plain yogurt. I added the yogurt in slowly and it didn’t curdle at all and gave the sauce a rich consistency. Seasoned the sauce and chicken with a fresh cracked Molly’s Mills blend of spices (garlic, lemon, rosemary, tomato, sea salt, and lavender), as well as dried basil and dried oregano, added a bit more salt and more cracked pepper.
Plated the Pasta Bolognese up with grated Parmesan cheese and chopped parsley. Brian said it falls in the top ten on his rating system. ;-) I’m beginning not to understand what that even means. It was good…I know that much.