Name: Chicken and Red Bell Pepper Bolognese
Ingredients: 1 tb Olive oil; 1 sm Onion, chopped fine; 1 md Garlic clove, chopped fine; 1/2 lb Ground chicken breast; 1/2 c Chardonnay or other dry white wine; 1 cn Salt-free whole tomatoes (16-ounce); 1 tb Double-concentrate tomato paste; 1 tb Fresh basil leaves, finely shredded; 1 tb Fresh Italian parsley, finely chopped; 2 ts Sugar; 1 ts Fresh rosemary leaves, finely chopped; 2 md Red bell peppers, roasted, peeled, stemmed, seeded, and coarsely chopped, juices saved; Cooked pasta of your choice

The more holy someone or something is, the more separate he or it is from things that are common or normal. The opposite of holiness is not sinfulness. It is commonness – or, to use the old word, profaneness. When God says He is holy, He means that He is different from us. He means that He constantly and actively separates Himself from all sin, wickedness, evil, and moral corruption – that is, all that is common to this world.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Pasta, Low-fat, Sauces, Chicken	4	Servings

INGREDIENTS

1	tb	Olive oil
1	sm	Onion, chopped fine
1	md	Garlic clove, chopped fine
1/2	lb	Ground chicken breast
1/2	c	Chardonnay or other dry white wine
1	cn	Salt-free whole tomatoes (16-ounce)
1	tb	Double-concentrate tomato paste
1	tb	Fresh basil leaves, finely shredded
1	tb	Fresh Italian parsley, finely chopped
2	ts	Sugar
1	ts	Fresh rosemary leaves, finely chopped
2	md	Red bell peppers, roasted, peeled, stemmed, seeded, and coarsely chopped, juices saved
		Cooked pasta of your choice

INSTRUCTIONS

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 medium-sized tubles,
shells or other shapes are recommended.
Directions for roasting bell peppers: ~------------------------------------
Place the peppers in a foil-lined 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

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