Ingredients
Scale
- 1 lb ground chicken (93% lean)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced (about 1 cup)
- 8 oz baby bella or cremini mushrooms, finely diced (about 1 cup)
- 4 large garlic cloves, minced
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 can (28 oz) crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup low-sodium chicken broth or bone broth
- 3 tablespoons fresh basil, finely chopped
- 2 bay leaves
- 1 tablespoon butter
- 16 oz pasta of choice (fettuccine or pappardelle recommended; alternatives include brown rice, quinoa, or gluten-free options)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté onion, carrot, mushrooms, and garlic until soft and golden.
- Add ground chicken and brown for 5-7 minutes until fully cooked.
- Stir in crushed tomatoes, tomato paste, chicken broth, herbs, and spices; simmer for 30 minutes.
- Cook pasta per package instructions; reserve some cooking water before draining.
- Remove bay leaves and combine pasta with the sauce, adding reserved water if necessary.
- Garnish with fresh basil and Parmesan cheese before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use 93% lean ground chicken for a healthy balance.
Feel free to customize with favorite vegetables.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 25
- Cholesterol: 70