Chicken Bolognese

• 8 oz elbow pasta or other pasta
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 (14 oz) can diced tomatoes
• 1 (14 oz can) tomato sauce
• 1 cup button mushrooms, thinly sliced
• 2 tbsp chopped basil
• 1/2 cup grated parmesan
• 1/2 cup grated mozzarella

1. Grease 6, 8 oz-ramekins.
2. Cook pasta in a saucepan of boiling, salted water 8-10 mins, until al dente and drain well.
3. Meanwhile, heat oil in a medium saucepan on high. Add ground chicken and cook 5-6 mins, breaking up lumps with the back of a spoon as it browns.
4. Add diced tomatoes, tomato sauce and mushrooms and simmer 10 mins. Add basil and season to taste. Stir through pasta until combined. Divide mixture evenly between prepared ramekins.
5. In a bowl, combine parmesan and mozzarella. Sprinkle over pasta.
6. Preheat broiler to high. Place ramekins on a baking tray and cook under the broiler for 2-3 mins, until cheese melts and is golden. Allow to cool.

elbow pasta, olive oil, ground chicken, tomatoes, tomato sauce, button mushrooms, basil, parmesan, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/29590 (may not work)