Recipe - Chicken And Red Bell Pepper Bolognese

1 tablespoon Olive oil
1 small Onion, chopped fine
1 md Garlic clove, chopped fine
One half pound Ground chicken breast
One half cup Chardonnay or other dry
white wine
1 cn Saltfree whole tomatoes
(16ounce)
1 tablespoon Doubleconcentrate tomato
paste
1 tablespoon Fresh basil leaves, finely
shredded
1 tablespoon Fresh Italian parsley,
finely chopped
2 teaspoon Sugar
1 teaspoon Fresh rosemary leaves,
finely chopped
2 md Red bell peppers, roasted,
peeled, stemmed, seeded,
and coarsely chopped,
juices saved
Cooked pasta of your choice

In a large saucepan or skillet, heat the olive oil with the onion and
garlic over moderate heat. When they sizzle, add the chicken and saute it,
stirring and breaking up the meat with a wooden spoon, until it begins to
brown, 5 to 7 minutes.

Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes,
breaking them up with your hands, and stir in the remaining ingredients.

Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes.
Spoon over cooked pasta spaghetti, fettuccine or mediumsized tubles,
shells or other shapes are recommended.

Directions for roasting bell peppers: ~
Place the peppers in a foillined baking sheet in a 500 degree oven. Roast
until their skins are evenly blistered and browned, about 25 minutes,
turning them 2 or 3 times so they roast evenly. Remove them from the oven
and cover them with a kitchen towel.

When the peppers are cool enough to handle, pull out their stems, peel away
their blackened skins; open the peppers up; and remove their seeds, using a
teaspoon to pick up any stray ones.

Take care not to lose any of the peppers' juices, which are also very
flavorful. You might want to pour them through a fine mesh strainer to
remove any seeds or bits of skin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini