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Description
A quick and easy ground chicken penne recipe with marinara sauce, spinach, and mozzarella cheese, perfect for a weeknight meal.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken
- 1 cup chopped red onion
- 1 cup halved grape tomatoes
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon salt
- 8 ounces whole-wheat penne
- 2 cups unsalted chicken broth
- 1 cup marinara sauce
- ½ cup heavy whipping cream
- 5 ounces fresh baby spinach
- ½ cup chopped fresh basil, plus more for garnish
- ½ cup low-moisture part-skim shredded mozzarella cheese
- 6 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat 1 tablespoon oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add 1 pound chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes.
- Add 1 cup onion, 1 cup tomatoes, 2 teaspoons Italian seasoning and 1/4 teaspoon salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.
- Stir in 8 ounces pasta, 2 cups broth, 1 cup marinara and 1/2 cup cream; bring to a simmer over medium-high heat.
- Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- Stir in 5 ounces spinach (in batches, if necessary), 1/2 cup basil and 1/2 cup mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes.
- Garnish with more basil and 6 tablespoons Parmesan, if using.
Notes
- For a creamier sauce, you can add a little more heavy whipping cream.
- Feel free to add other vegetables like bell peppers or mushrooms.
- If you don’t have chicken broth, you can use vegetable broth.