Prep 10 mins
Cook 40 mins
- 12 ounces linguine or 12 ounces fettuccine
- 4 teaspoons olive oil
- 1 lb ground chicken breast
- salt and pepper
- 2 medium carrots, chopped
- 2 celery ribs, medium, chopped
- 1 large onion, chopped
- 1 garlic clove, crushed with press
- 1 (28 ounce) can crushed tomatoes
- 1⁄2 cup reduced-fat milk (2%)
- 1⁄3 cup freshly grated parmesan cheese
- 1⁄4 cup loosely packed fresh parsley leaves, chopped
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
- To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
- Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
This turned out very well, and the hubby was thrilled there were enough left overs to take to work the next day. But we do like our stuff a little spicy, so to heat it up just a little, I added some crushed red pepper flakes. Perfect! Thanks for sharing. Made for PAC 2011