Ground Chicken Basil Pasta-
Most people think of pasta and ground beef together I think this easy recipe is a nice change of pace from ground beef . We don’t eat a lot of red meat so I like to use fresh ground chicken breast for a lot of my recipes. Fresh basil from our garden makes this dish even more special.
This is a migraine safe recipe made without migraine trigger foods. For those not needing migraine safe recipes please see *Katies Tid Bits below.
What You Need
1 1/2 lbs. Ground chicken breast
2 tsp. Olive oil
1/4 Cup fresh basil (chopped)
1 tsp. Black pepper (ground)
1 tsp. Salt divided (optional)
1 Cup mushroom (sliced)
2 Cloves garlic (crushed)
1 Tbsp. Fresh parsley (minced)
1 Tbsp. Fresh chives (minced)
1 tsp Oregano (dried)
1 6 oz. Can tomato paste (I use Hunts no salt added)
1 14.5 oz. Can diced tomatoes basil, garlic and oregano style (I use Del Monte)
1 Bay leaf (dried)
3/4 Cup water
1 Lb. uncooked pasta (I use spaghetti or angel hair)
Nonstick skillet with lid
Before You Start
Fill a pasta pot with water and a pinch of salt and bring to a boil while you prepare the sauce below.
Lets Make It!
Add olive oil to nonstick skillet and heat over medium high heat. Add garlic and chicken and sauté until chicken is browned. Add chives, black pepper, salt (optional), oregano and mushrooms and cook for about 3 minutes (until mushrooms are softened). Add tomato sauce, tomato paste, parsley, basil, bay leaf and water and stir well to combine. Bring to a boil, stir well and lower heat to medium low . Cover and let simmer for 10-15 minutes (until pasta is cooked) stirring often.
Drain pasta using colander; serve pasta topped with chicken and basil sauce.
*Katies Tid Bits-non migraine version-add ¼ cup chopped onion when you add the chicken and garlic to the skillet and top finished meal with fresh grated Parmesan cheese.
Will you be adding this Ground Chicken Basil Pasta to your menu plan?
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