Poultry – Vegetables – Bolognese

Ingredients for 10 servings:

• 1 onion(s)
• Garlic, to taste
• 1 bunch of soup vegetables
• 1 zucchini
• 600 g chicken breast
• 1 tbsp olive oil
• 2 cans of tomatoes, in pieces, 400 g each
• 1 pack of tomatoes, pureed, 500 g
• ½ tube(s) tomato paste
• Water
• 2 tsp broth (instant)
• 2 tbsp spice paste (Mediterranean herbs)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW suitable 1.5 P. per portion

Peel and thinly slice the onion, garlic, and leek. Coarsely grate the remaining vegetables and zucchini. Mince the chicken breast in a food processor using a knife or a meat grinder. Sauté the onion, garlic, and leek in olive oil until lightly browned. Then add the chicken breast. Sauté until crumbly. Add the remaining vegetables and sauté briefly. Then add the diced tomatoes, tomato paste, and passata. Stir in the chicken stock and seasoning paste, and add a little more water until the sauce reaches the desired consistency. Simmer on low heat for about 1 hour, then season with salt and pepper. If you can’t find seasoning paste, you can use pesto as a substitute. For WW fans: I give the whole recipe 15 points. 1.5 points per serving.