Veggie-Loaded Ground Chicken Spaghetti Sauce (Edit recipe)

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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!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	458
Fat:	13 g
Carbohydrates:	60 g
Protein:	27 g
Cholesterol:	58 g
Sodium:	467 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

Serves: 6

Ingredients

1.5 Tbsp Extra Virgin Olive Oil, divided
1 whole Yellow Onion, about 3/4 cup finely chopped
1 - 2 whole Carrots, about 1/3 cup finely diced
1 whole Zucchini, about 1 cup diced
6 - 7 whole White Mushrooms, about 1 cup chopped
1 tsp Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
1 lb Ground Chicken
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
4 - 5 cloves Garlic, minced
1 Tbsp Tomato Paste
28 oz Crushed Tomatoes, 1 large can
1 Tbsp Italian Seasoning
1 cup Water
2 Tbsp Parmesan Cheese, more or less to taste
1 Tbsp fresh Basil, more or less to taste
1 lb Thin Spaghetti

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Process

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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.