Ingredients
1 lb ground chicken 🍗
1 tbsp extra-virgin olive oil 🫒
1 medium yellow onion, finely diced 🧅
1 cup carrot (1 large carrot), finely diced 🥕
1 cup baby bella or cremini mushrooms, finely diced 🍄
3–4 cloves garlic, minced 🧄
1 tsp salt, more to taste 🧂
½ tsp black pepper 🌶️
2 tsp crushed red chili flakes, more or less to taste 🌶️
28 oz can diced or crushed tomatoes 🍅
¼ cup tomato paste 🍅
1 ¼ cup low-sodium chicken broth 🍲
3 tbsp fresh basil, finely chopped 🌿
1 bay leaf 🍃
1–2 tbsp butter 🧈
16 oz pasta of choice (I like fettuccine), brown rice, quinoa, lentil, chickpea, gluten-free if needed 🍝
Instructions
1️⃣ In a large Dutch oven or pot, heat olive oil over medium-high heat. Add in finely diced onions, carrots, and mushrooms. Cook for 4-5 minutes until the onions are translucent. 🥘
2️⃣ Add in ground chicken, minced garlic, salt, pepper, and red chili flakes. Use a wooden spoon to break up the meat as it cooks. Cook for about 3-4 minutes until the chicken is mostly cooked (it is okay if it is still pink). 🍗
3️⃣ Add in diced tomatoes, tomato paste, chicken broth, basil, bay leaf, and butter. Reduce heat to medium-low and let simmer for 15-25 minutes, stirring occasionally. Taste and adjust seasonings and salt as necessary. If time permits, simmering for 30-35 minutes is best for maximum flavor. 🍲
4️⃣ Remove the bay leaf before adding the pasta! 🍃
5️⃣ Meanwhile, prepare pasta according to the package and drain. Save ½ cup of pasta water and set it aside. When the sauce is ready, pour your cooked pasta into the pan and stir until well combined. You may need to add the saved pasta water if more liquid is needed. 🍝
6️⃣ Serve with some fresh basil and parmesan cheese, and enjoy! 🌿🧀
- Prep Time: 15min
- Cook Time: 35min
Nutrition
- Calories: 450 Kcal