Chicken Bolognese Sauce (SCD, Paleo)

This dish was created out of leftovers.

And laziness.

It was a Saturday and I put off going to the store all day, so when it came time for dinner, I found myself in a pickle. We've been trying to save money by not going out, so I rummaged through the fridge and pulled out the ingredients that I thought could make a decent Italian bolongnese-type sauce.

I had a bunch of beautiful carrots from recently making my Carrot Raisin Muffins, prosciutto from a Pear and Goat Cheese Salad, leftover grilled chicken and spinach from my Mango Spinach Salad, and a half can of coconut milk after experimenting with a new batch of Chocolate Peanut Butter Ice Cream.

You're probably thinking: “Coconut milk in an Italian sauce recipe? Gross.”

I used to add a little heavy cream to my sauce recipes to help cut the acidity of the tomatoes, but since I'm dairy free I've been using coconut milk. I imagine any milk would work (almond, hemp, etc.), but coconut milk has the heaviest consistency and the light type doesn't have as strong of a coconut flavor.

Luckily I always keep brown rice or quinoa pasta in the cupboard for my guys, and had some frozen spaghetti squash on hand for myself. For a tutorial on how to prepare spaghetti squash, click here.

I love that a traditional bolognese sauce is filled with vegetables and you barely even notice them. If you chop them small enough, they almost add more of a meaty texture to the sauce. What I love even more, is that my 15 month old doesn't notice them either!


Buon Appetito!

Chicken Bolognese Sauce (SCD, Paleo)




  • 1/2 yellow onion, sliced
  • 3 tablespoons extra virgin olive oil
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 pieces prosciutto, diced (about 2 tablespoons)
  • 2 garlic cloves, finely chopped
  • 1/4 cup dry red wine
  • 1 14 oz can chopped tomatoes w/ juices or 2 cups freshly chopped tomatoes
  • 2 tablespoons chopped fresh basil (dried is fine, just reduce to 1 tablespoon)
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup light coconut milk
  • 2 cups leftover diced grilled or roasted chicken (you can use ground beef or turkey too if that’s what you have on hand)
  • 1 cup baby spinach
  • 2 tablespoons water (use the leftover pasta water if you’re boiling noodles)


  1. Over medium heat, sauté onions in the olive oil until they are soft and slightly transparent.
  2. Using a slotted spoon, remove and discard the onions, leaving the oil in the pan.
  3. Add the carrot, celery, prosciutto and garlic to the hot oil and sauté for 10 minutes.
  4. Add the red wine, and bring to a boil. Reduce heat to medium, and simmer until 1/2 of the liquid has been absorbed.
  5. Add the tomatoes and all of the seasonings. Continue to simmer for 15 minutes.
  6. Stir in the coconut milk, chicken, spinach, and water. Simmer for another 15 minutes.
  7. Serve hot over cooked spaghetti squash or gluten-free pasta of your choice.
  8. If you can enjoy the wonderful world of dairy, sprinkle with a little Parmesan cheese. And add a little extra on top for me to pay homage to my extinct cheese days.