Mushroom Chicken Parmesan Pasta
This hearty mushroom and chicken spaghetti dish is a flavorful and comforting meal that comes together in no time. Tender pasta is tossed in a rich tomato sauce with savory ground chicken, earthy mushrooms, and a sprinkle of Parmesan for a satisfying dinner option.
— Constant Cookbook
Ingredients
- 10 ounces dry spaghetti
- 2 tablespoons olive oil
- 1 pound crimini or baby bella mushrooms, finely dice
- 2 cloves garlic, finely chopped
- 1/2 pound ground chicken
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 cup grated Parmesan
- ¼ cup chopped chives
Instructions
- Cook the pasta according to the package directions. Drain and return the pasta to the pot.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
- Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
- Spoon off and discard any fat. Add the tomatoes and their juices and the tomato basil pasta sauce and bring to a boil.
- Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes. Add the sauce to the pasta and toss. Transfer to a large bowl or serve in the skillet.
Nutrition
- Calories: 506 kcal
- Carbohydrate Content: 66 g
- Protein Content: 29 g
- Fat Content: 15 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.05 g
- Cholesterol Content: 72 mg
- Sodium Content: 886 mg
- Fiber Content: 4 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 9 g
- Serving Size: 1 serving
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