Hey there, pasta lovers!
Are you in the mood for a delicious dinner? I’ve got a fantastic recipe for you!
Today, we’re whipping up ground chicken with pasta.
It’s hearty, flavorful, and super easy to make. Plus, it’s a great way to switch up your usual pasta night.
Grab your ingredients, and let’s dive right in!
Ingredient Substitutions
Minced chicken can be replaced with ground turkey for a similar lean protein option, or with crumbled firm tofu for a vegetarian alternative. Both substitutions maintain the dish’s texture and protein content while potentially reducing fat. For tofu, press it to remove excess moisture before crumbling.
Whole-wheat penne pasta can be swapped with gluten-free pasta made from rice, corn, or quinoa for those with gluten sensitivities. Alternatively, zucchini noodles or spaghetti squash can be used for a low-carb option. Adjust cooking times accordingly, as these alternatives may cook faster than wheat pasta.
Heavy cream can be substituted with coconut cream for a dairy-free version, or with Greek yogurt for a lower-fat option. Use the same amount of coconut cream, but if using Greek yogurt, add it at the end of cooking and reduce the heat to prevent curdling. These alternatives maintain the creamy texture while offering different nutritional profiles.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 90-100 g
Ingredients
- 1/2 cup fresh basil, chopped (finely chopped for even distribution)
- 1/2 cup shredded mozzarella
- 1/4 tsp salt
- 1/2 cup heavy cream (adds richness and creaminess)
- 5 oz baby spinach
- 8 oz penne pasta
- 1 cup halved grape tomatoes
- 1 tbsp olive oil (I use Colavita extra virgin olive oil for its rich flavor)
- 1 cup diced red onion
- 1 cup marinara sauce (choose your favorite brand like Rao’s Homemade)
- 2 tsp Italian seasoning
- 2 cups chicken stock (low sodium preferred)
- 1 lb ground chicken (90% lean for best texture)
- grated Parmesan cheese (freshly grated for superior flavor and melt)
Step 1: Cook the Chicken
Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat.
Add the chicken and cook, stirring often to break up the meat, until it is cooked through and beginning to brown.
This should take approximately 6 to 8 minutes.
Step 2: Add Vegetables and Seasoning
Add the onion, tomatoes, Italian seasoning, and salt to the skillet with the chicken.
Continue cooking, stirring often, until the onion has softened and the tomatoes are breaking down, about 4 to 5 minutes.
This will create a flavorful base for the dish.
Step 3: Incorporate Pasta and Liquids
Stir in the pasta, broth, marinara sauce, and cream.
Increase the heat if needed to bring the mixture to a simmer over medium-high heat.
Once simmering, cover the skillet and allow the contents to cook, stirring occasionally, until the pasta is al dente, approximately 10 to 12 minutes.
Step 4: Add Spinach and Cheese
Stir in the spinach, adding it in batches if necessary, to avoid overcrowding.
Add the basil and mozzarella cheese.
Cover again and cook until the spinach wilts and the cheese melts, about 2 more minutes.
Step 5: Garnish and Serve
Once the cheese has melted, garnish the dish with more fresh basil and Parmesan if desired.
Serve hot, and enjoy your delicious, hearty meal!
