This extra-creamy take on a Bolognese sauce is made with ground chicken, broth, cream and aromatic mushrooms.

Ingredients

• 1 cup (250 mL) Lactantia^® 35% Cooking Cream
• 1/4 cup (60 mL) Lactantia^® Salted Butter
• 1 lb (500 g) lean ground chicken
• 1/2 lb (250 g) sliced mushrooms
• 1/2 tsp (2 mL) each salt and pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) finely chopped fresh thyme
• 2 tsp (10 mL) finely chopped fresh rosemary
• 3/4 cup (175 mL) dry white wine
• 1 cup (250 mL) reduced-sodium chicken broth
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) Dijon mustard
• 1 lb (500 g) rigatoni
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Instructions

1. Melt butter in large high-sided skillet set over medium-high heat; cook ground chicken, mushrooms, salt and pepper for 6 to 8 minutes or until starting to brown.
2. Stir in onion, garlic, thyme and rosemary; cook for about 5 minutes or until onion starts to soften. Add wine; bring to boil. Cook for 3 to 5 minutes or until liquid is almost completely reduced.
3. Pour in broth and cream. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until sauce is thickened. Stir in lemon juice and mustard.
4. Meanwhile, cook pasta according to package directions and drain.
5. Toss pasta with sauce in skillet; cook for 1 to 2 minutes or until well coated. Sprinkle with Parmesan and parsley.

Tip

For a variation, use ground turkey and substitute 1/4 cup (60 mL) fresh sage for rosemary.