Ingredients

The following ingredients have 5 Servings
  • 1 lb spaghetti
  • 2 tablespoons olive oil
  • 1 pound crimini or baby bella mushrooms (finely dice)
  • 2 cloves garlic (finely chopped)
  • 1 pound ground chicken
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5- ounce can diced tomatoes (undrained)
  • 1-2 cups marinara sauce (I used a tomato basil pasta sauce from Rao's)
  • ½ cup grated Parmesan
  • ¼ cup chopped chives

Instruction

  • 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 the tomato basil pasta sauce 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. Transfer to a large bowl or serve in the skillet.