Loving the Spiralizer Trend? Let Chicken and Veggie Bolognese Complement Your Zucchini Noodles

When it comes to ground turkey vs. ground chicken debate, I will always sway toward ground chicken. Its so much more flavorful and less dry, which seems to be the constant complaint with ground turkey.

I whipped up this chicken veggie bolognese on a day when I was craving something on the lighter side. I like to put lots of stuff in my bolognese to make it a bit thicker. Minced mushrooms and carrots and onions make it super flavorful.

Ill admit, this isnt the bolognese you want to serve to an Italian grandmother. Its not traditional in the way I love bolognese. Theres no cheese, no hours simmering on a stove, no red wine. And it lacks that deep flavor that can only come from ground up veal and pork. BUT, on the flip side, its definitely healthier and its super fast to whip up.

Ill say that this is much more weeknight friendly than its traditional Sundays-only counterpart. And to make it even lighter than usual, I topped it on a bed of lightly sautéed zucchini noodles. Ive always only half-liked zucchini noodles until I started to cook them a whole lot less. I like to saute them in a pan with some olive oil for only 2 to 3 minutes. After that they begin to leech water and become a bit soggy. Theyre still growing on me!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.