Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal. Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!
10 ounces dry spaghetti
2 tablespoons olive oil
1 pound crimini or baby bella mushrooms, finely diced
2 cloves garlic, finely chopped
1/2 pound ground chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1/2 cup grated Parmesan
1/4 cup chopped chives
Directions Cook the pasta according to the package directions. Drain and return the pasta to the pot.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.