Baked Pasta in a Chicken Meat Sauce
1 lb. Pasta (I used Gemelli, but Rotini would work nicely also)
1 lb. Ground Chicken (you can substitute ground turkey or beef if you prefer)
1 tsp. Extra Virgin Olive Oil
2 Cloves Garlic, minced
1/4 c. Red Onion, chopped
1 tbsp. Fresh Basil, chopped
1 tbsp. Parsley
28oz. Hunts Crushed Tomatoes
6oz. Hunts Tomato Paste
6oz. Water (I use the tomato paste can)
1/4 c. Dry Red Wine (I used Chianti)
1/4 c. Parmigiano Reggiano Cheese, grated
1 c. Part Skim Mozzarella, shredded
Add the oil to a large, non-stick saute pan and add your ground chicken, onions and garlic. Allow chicken to brown completely, then add in your tomato products, water, wine, basil, parsley and cheese. Let simmer for approximately 45 minutes. While the sauce is simmering, prepare the pasta according to package directions, drain water, then add the cooked pasta to the sauce once it has thickened and turned a deep red color. Next, stir in the mozzarella cheese then add the pasta to an oven safe baking dish. Bake at 425 degrees for 15 minutes. Makes 5 cups.
Nutritional Information per 1 Cup: Calories 512, Carbs 64g, Fat 15g, Protein 41g
Almost like a quick Bolognese, no?
Carrie,
Love your chicken sauce, simple and delicious!
Nettie
Thanks Nettie!
Why yes it is
This is BRILLIANT, Carrie!! Why have I NEVER thought of using chicken in my meat sauce, it’s always beef. Definitely going to have to try this with all of the chicken I have in the freezer. Thanks for the recipe!
I’ve selected you for the Sunshine Award! You can find it here: http://365daysofbaking.blogspot.com/2012/06/smoothie-saturday-cantabananaberry.html
BIG, BIG hugs, Carrie!!
Thank you so much Lynne! xo
My family’s go-to meal is usually toasted sandwiches. But this definitely looks tastier and healthier, I love it!
I’m glad you like it Cathleen!