Chicken Bolognese with Orzo

🥘 Ingredients

• Creme Fraiche
  4 tbsp
• Dijon mustard
  4 tsp
• Parmesan cheese block
  2 unit
• black pepper
• carrot (finely diced)
  12 oz
• chicken stock concentrate
  2 unit
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• garlic powder
  2 tsp
• mixed greens
  4 oz
• olive oil
  2 tsp
• onion (finely diced)
  2 unit
• orzo pasta
  8 oz
• red wine vinegar
  5 tsp
• salt
• sugar
  ½ teaspoon
• tomato paste
  2 unit

🍳 Cookware

• medium pot
• large pan
• small bowl
• large bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel, and finely dice onion . Trim, peel, and finely dice carrot .

   onion: 2 unit (finely diced), carrot: 12 oz (finely diced)
2. 

   2

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.

   orzo pasta: 8 oz
3. 

   3

   While orzo cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add chopped chicken breast (turkey*) and season with salt and black pepper . Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Add onion, carrots, and garlic powder . Cook, stirring occasionally, until onion starts to become translucent, 2-4 minutes. Season with salt and pepper. Stir in tomato paste , 1 cup water, ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings), and chicken stock concentrate . Cover and reduce heat to low; simmer until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water. Stir in Creme Fraiche . Taste and season with salt and pepper.

   cooking oil: 1 tsp, chopped chicken breast: 20 oz, salt, black pepper, garlic powder: 2 tsp, tomato paste: 2 unit, sugar: ½ teaspoon, chicken stock concentrate: 2 unit, Creme Fraiche: 4 tbsp
4. 

   4

   To pan with turkey mixture, stir in tomato paste, chicken stock concentrate, 1 cup water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Cover and reduce heat to low. Simmer, stirring occasionally, until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water. Stir in Creme Fraiche. Taste and season with salt and pepper.
5. 

   5

   Meanwhile, in a small bowl , whisk together Dijon mustard , half the red wine vinegar , a drizzle of olive oil , salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings). Once sauce and pasta are done, in a large bowl , toss mixed greens with as much vinaigrette as you like. Grate half the Parmesan cheese block over salad.

   Dijon mustard: 4 tsp, red wine vinegar: 5 tsp, olive oil: 2 tsp, mixed greens: 4 oz, Parmesan cheese block: 2 unit
6. 

   6

   Divide pasta between shallow bowls. Top with Bolognese sauce. Grate remaining Parmesan over top. Serve with salad on the side.