Grilled Chicken Bolognese

Grilled Chicken Bolognese

Servings 4
Total Time 1 hr., 20 min.
Preparation 10 min.
Marination 30 min.
Cook 40 min.


Nutrition Information: Grilled Chicken Bolognese


Spice up your menu with a sophisticated and delicious twist on traditional spaghetti. Grilled rosemary chicken is simmered in a marinara sauce flavored with white wine and fresh herbs and tossed with pasta. Serve with a side salad or prosciutto-wrapped cantaloupe to complete the meal.


4 NatureRaised Farms® Fresh Boneless Skinless Chicken Breasts
⅓ cup water
2 Tablespoons rosemary, fresh, minced
½ cup olive oil, divided
4½ Tablespoons garlic, minced, divided
¼ cup lemon juice, fresh
Salt and pepper to taste
1 pound spaghetti, cooked and drained
1 medium onion, diced
1½ Tablespoons parsley, fresh, chopped
1 Tablespoon basil, fresh, chopped
2 teaspoons thyme, fresh, chopped
⅓ cup white wine
1 cup chicken broth
1 cup marinara sauce
¼ cup Parmesan cheese, freshly grated


  1. In a small saucepan, bring ⅓ cup water and rosemary to a boil; remove from heat, cover and let seep for 5 minutes.
  2. Transfer rosemary and water to a blender and add ¼ cup olive oil, ¼ cup lemon juice, 3 Tablespoons garlic, and salt and pepper to taste. Puree until smooth.
  3. In a shallow baking dish, combine chicken and puree, turn to coat. Cover and refrigerate for 30 minutes.
  4. Heat grill to medium.
  5. Remove chicken from marinade. Grill, basting frequently with the marinade. Cook 20 to 25 minutes or until internal temperature reaches 165°F. Let cool and dice. Set aside.Discard unused marinade.
  6. Cook pasta according to package directions. Drain and set aside.
  7. Heat remaining oil in large pan over medium heat. Add the onions and cook, stirring for 5 minutes. Add the remaining garlic, parsley, basil, and thyme, and cook for 2 minutes. Add the chicken, salt, pepper, wine and chicken broth. Simmer until liquid is reduced by half. Add marinara sauce and simmer, stirring often, for an additional 5 minutes. Add pasta to pan and toss to coat with sauce. Plate and sprinkle with Parmesan cheese.