Ground Chicken Pasta
Blog: www.nextinlime.com
Servings: 4
Ingredients
Seasoning Mix
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes - adjust to taste
- 1.5 teaspoons salt - regular white/table salt
- ¾ teaspoon ground black pepper
- 1 pinch of ground nutmeg
- ¼ teaspoon smoked paprika
For ground chicken pasta
- 8 ounces (230 g) pasta - uncooked, I prefer shells
- 2 tablespoons cooking oil
- 5 cloves garlic - minced
- 1 small (80 g) onion - finely chopped
- 1 pound (500 g) ground chicken
- 14 ounces (400 g) crushed canned tomatoes - (Note A)
- 1.5 teaspoons sugar - to balance the acidity
- 1 tablespoon Worcestershire sauce
- ¼ cup (25 g) freshly grated parmesan
- 3 tablespoons chopped fresh basil
Instructions
- Combine all ingredients listed under "seasoning mix" in a bowl. Set aside.
- Boil pasta according to the package instructions. Drain and set aside.
- Heat oil in a very large skillet/pan over medium heat. Add garlic and onion, saute 3 to 4 minutes, or until the onion is softened and translucent.
- Then add ground chicken and the prepared seasoning mix. Turn the heat up to medium-high. Break up the lumps as you go. Cook 7 to 8 minutes. I prefer to leave the bits slightly chunky.
- Mix in crushed canned tomatoes, ½ cup water, sugar and Worcestershire sauce. Bring to a simmer, then reduce the heat just enough to maintain a low simmer. Cook uncovered for 3 to 5 minutes or until the sauce is slightly thickened.
- Add the cooked pasta, mix gently to combine. Let the pasta warm up for a minute or two. Top with parmesan and chopped fresh basil.
Notes
Note A: Canned Crushed Tomatoes – A 14-ounce can is roughly equivalent to a 400g or 400 ml can, depending on your local labeling conventions.