Tania's Spaghetti with Homemade Chicken Marinara |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I prefer ground chicken to beef in my marinara sauce. The chicken showcases the flavors of the herbs much better than beef. Ingredients:
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 |
Directions:
1. Chop the garlic, onions, tomatoes, and herbs. Mix the chopped herbs together in a small bowl.
2. Boil spaghetti until al dente.
3. 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.
4. Continue stirring sauce periodically while it simmers for about 10 minutes. Add tomato paste and stir while it simmers for another 5-7 minutes.
5. Drain pasta and serve with spaghetti sauce and some grated parmagiano reggiano cheese. Optional: sprinkle with chopped parsley for garnish.
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