I created this ground chicken spaghetti recipe on the fly because I didn't have my usual ingredients for a sauce. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al dente spaghetti noodles. I hope you enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken
- 1 small onion , diced
- 1 clove garlic , crushed
- 2 teaspoons dried basil
- 1 pinch kosher salt to taste
- 1 pinch ground black pepper to taste
- 1 , 14 ounce
- 0.25 cups grated Parmesan cheese
Instructions
-
1
Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in hot oil until chicken has completely browned and onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into chicken mixture; cook for 1 minute.
-
2
Blend tomatoes in a blender until smooth; pour over chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and sauce has thickened slightly, about 10 minutes.
-
3
Sprinkle Parmesan cheese over mixture; stir.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
High-Fiber Breakfast Muffins
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
Orange Buttermilk Salad
A refreshing chilled salad with orange gelatin, pineapple, buttermilk, and whipped topping.
Chef John's Rustic Italian Cornbread
I created this Italian cornbread recipe after speaking with my mother, Pauline. She told me about a bread she used to eat at her grandmother's house. She said it was one of her favorites — a basic Italian bread with some cornmeal in it. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.