Easy Ground Chicken Ragu
with Spaghetti4.0(130)
Calories
:
830 kcalProtein
:
41g proteinPreparation Time
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
New
Low CO2
Allergens:
- Wheat
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
Using ground chicken makes this Bolognese-inspired dinner just a bit lighter than its beefy counterpart. Full of hidden veggies and served on tender pasta, this dish will please even the pickiest eaters!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
250 g
Ground Chicken
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
½ tbsp
Italian Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories830 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate90 g
Sugar15 g
Dietary Fiber11 g
Protein41 g
Cholesterol145 mg
Sodium750 mg
Trans Fat1 g
Potassium1850 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Baking Sheet
Cooking Steps
1
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return pasta to the same pot, off heat.
2
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then the mirepoix. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Season with salt and pepper.
3
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
4
- Add chicken to pan. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Add half the Italian Seasoning (use all for 4 ppl) and cook, stirring often, until chicken and veggies are coated, 1 min.
- Season with salt and pepper.
5
- Add reserved pasta water and crushed tomatoes to the pan with chicken mixture.
- Reduce heat to medium.
- Cook, stirring occasionally, until slightly reduced, 2-4 min.
- Remove from heat.
6
- Pour sauce over spaghetti in the large pot, then add 2 tbsp (4 tbsp) butter. Add roasted peppers.
- Season with salt and pepper. Stir to combine.
- Divide spaghetti between bowls, then sprinkle Parmesan over top.
