Veggie-Loaded Ground Chicken Spaghetti Sauce
Level up your pasta sauce with this easy and delicious veggie-loaded ground chicken spaghetti recipe. The homemade bolognese-style sauce is made with lean chicken, onion, carrot, zucchini, mushrooms and crushed tomatoes. So flavorful, great for meal-prep and family-friendly!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
18
Serves: 6
Ingredients
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Extra Virgin Olive Oil, divided
- 1 whole1 whole1 whole Yellow Onion, about 3/4 cup finely chopped
- 1 - 2 whole1 - 2 whole1 - 2 whole Carrots, about 1/3 cup finely diced
- 1 whole1 whole1 whole Zucchini, about 1 cup diced
- 6 - 7 whole6 - 7 whole6 - 7 whole White Mushrooms, about 1 cup chopped
- 1 tsp1 tsp1 tsp Salt, more or less to taste
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper, more or less to taste
- 1 lb1 lb1 lb Ground Chicken
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 4 - 5 cloves4 - 5 cloves4 - 5 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 28 oz28 oz28 oz Crushed Tomatoes, 1 large can
- 1 Tbsp1 Tbsp1 Tbsp Italian Seasoning
- 1 cup1 cup1 cup Water
- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese, more or less to taste
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, more or less to taste
- 1 lb1 lb1 lb Thin Spaghetti
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1 tablespoon of olive oil in a large skillet over high heat, then add diced onions, carrots, chopped zucchini and mushrooms, salt and pepper, reduce heat to medium and sautée veggies for 5-6 minutes, stirring often.
- Once veggies are tender, push them to the side of the skillet, add ½ tablespoon of olive oil to the empty side, then add the ground chicken, garlic powder and onion powder and cook stirring often for 5 minutes or until chicken is no longer pink.
- Then mix the cooked chicken with the cooked veggies, add the tomato paste and minced garlic to the skillet and cook stirring them in until fragrant, 1-2 minutes.
- Add the crushed tomatoes, Italian seasoning, salt and pepper, mix everything together.
- Add the cup of water to the can of tomatoes and swirl around to get all the leftover. Then add it to the sauce and mix it in.
- Bring to a low boil then reduce heat to medium-low and simmer, uncovered or half-covered keeping it at a low-boil for 30 to 40 minutes
- When the sauce is almost ready, cook pasta per package instructions.
- Once sauce has thickened and flavors have developed, adjust salt and pepper, then serve over spaghetti. Sprinkle with fresh parmesan and fresh basil and enjoy!
Notes
- Pasta: use any kind of pasta you like, spaghetti, thin spaghetti, angel hair or capellini, from wheat, gluten-free, protein, chickpea, lentils. You can even use zucchini noodles or spaghetti squash to make this dish low-carb, or half regular half zoodles.
- Leftovers can be stored in an airtight container refrigerated for up to 4 days.
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About This Recipe
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Coconut Free Egg Free Entrées Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 509 |
| Fat: | 13 g |
| Carbohydrates: | 72 g |
| Protein: | 30 g |
| Cholesterol: | 58 g |
| Sodium: | 642 mg |
| Fiber: | 8 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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