The students at North Carolina State University enjoy this lighter version of Bolognese, made with chicken. Bake it ahead of time for easy reheating at service. Substitute Whole Grain or Protein Plus pastas for additional nutrients.
Protein+® Baked Chicken Bolognese
2 pounds Barilla Ziti
1 1/3 tablespoons kosher salt
3/4 cup olive oil
4 ounces diced carrots
8 cloves minced garlic
5 pounds canned diced tomato
1/4 ounce fresh thyme
1 1/2 pounds grated provolone cheese
3 tablespoons minced fresh parsley
5 pounds chicken thigh filets
2 teaspoons cracked pepper
8 ounces diced yellow onions
4 ounces diced celery
1 cup tomato paste
1 cup chicken stock
2 bay leaves
1/2 cup grated parmesan