Make this cheesy ground chicken pasta recipe for a busy weeknight dinner. Serve with a simple side salad and a glass of red wine.
Ingredients:
1 tablespoon extra-virgin olive oil
1 pound ground chicken
1 cup chopped red onion
1 cup halved grape tomatoes
2 teaspoons dried italian seasoning
¼ teaspoon salt
8 ounces whole-wheat penne
2 cups unsalted chicken broth
1 cup marinara sauce
½ cup heavy whipping cream
5 ounces fresh baby spinach
½ cup chopped fresh basil, plus more for garnish
½ cup low-moisture part-skim shredded mozzarella cheese
6 tablespoons grated parmesan cheese (optional)
Directions:
Heat 1 tablespoon oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add 1 pound chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add 1 cup onion, 1 cup tomatoes, 2 teaspoons Italian seasoning and 1/4 teaspoon salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.
Stir in 8 ounces pasta, 2 cups broth, 1 cup marinara and 1/2 cup cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in 5 ounces spinach (in batches, if necessary), 1/2 cup basil and 1/2 cup mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with more basil and 6 tablespoons Parmesan, if using.
