I created this ground chicken spaghetti recipe on the fly because I didn't have my usual ingredients for a sauce. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al dente spaghetti noodles. I hope you enjoy!
Ingredients
- extra-virgin olive oil: 1 Tbsp
- ground chicken: 1 pound
- onion: 1 piece (diced)
- clove garlic: 1 piece (crushed)
- basil: 2 tsp (dried)
- pinch kosher salt: 1 piece (to taste)
- pinch ground black pepper: 1 piece (to taste)
- whole peeled tomatoes: 1 can (14 ounce can)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in hot oil until chicken has completely browned and onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into chicken mixture; cook for 1 minute.
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Blend tomatoes in a blender until smooth; pour over chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and sauce has thickened slightly, about 10 minutes.
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Sprinkle Parmesan cheese over mixture; stir.
