Easy Ground Chicken Ragu
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Easy Ground Chicken Ragu

Easy Ground Chicken Ragu

with Spaghetti

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!

Tags:
Quick
Family Friendly
New
Low CO2
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyEasy

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 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*

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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

Instructions

Cook pasta and peppers
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.
Cook veggies
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.
Prep and roast peppers
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.
Cook chicken
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.
Make sauce
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.
Finish and serve
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.