I prefer ground chicken to beef in my marinara sauce. The chicken showcases the flavors of the herbs much better than beef.
| 16 | oz dry whole wheat spaghetti |
| 10 | oz ground chicken |
| 2 | tbsp basil |
| 2 | tbsp sage |
| 1 | tbsp rosemary |
| 1 1/2 | tbsp olive oil |
| 24 | oz chopped tomato |
| 2 | tbsp tomato paste |
| 2/3 | cup chopped onions |
| 5 | cloves garlic |
| 2 | tbsp red wine |
| 2 | tsp salt |
| 1 | tsp pepper |
| 1/4 | cup grated parmesan cheese |
- Chop the garlic, onions, tomatoes, and herbs. Mix the chopped herbs together in a small bowl.
- Boil spaghetti until al dente.
- While spaghetti is boiling, over medium heat saute ground chicken in olive oil with 2 tbsp of herb mixture and some salt and pepper for about 3 minutes or until chicken is completely white. Add garlic and onions and saute for an additional 2-4 minutes or until onions become mostly transparent. Add tomatoes, the rest of the herb mixture, red wine, and salt and pepper to taste.
- Continue stirring sauce periodically while it simmers for about 10 minutes. Add tomato paste and stir while it simmers for another 5-7 minutes.
- Drain pasta and serve with spaghetti sauce and some grated parmagiano reggiano cheese. Optional: sprinkle with chopped parsley for garnish.
Chicken, Herbs, Pasta, Tomatoes, Main Dish, Italian, Boil, Saute
| Nutrition Facts | ||||||
Serving Size 273.8g |
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Amount Per Serving |
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Calories 432 Calories from Fat
88 |
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% Daily Value* |
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Total Fat
9.8g 15%
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Saturated Fat
2.2g 11%
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Trans Fat
0.0g |
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Cholesterol
46mg 15%
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Sodium
905mg 38%
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Total Carbohydrates
61.8g 21%
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Dietary Fiber
10.4g 42%
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Sugars
4.2g |
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Protein
28.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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