Tonight is kids’ two-hour basketball practice so we need an easy, quick to make dish. The type of food that makes a growing child ask for seconds. Unfortunately, there are never leftovers:)
1 pound ground chicken ¹
1 T Mexican Blend (Morton & Bassett)
1 t Lawry’s® Seasoned Salt
2 T olive oil
1 large carrot diced
2 celery sticks diced
1 large shallot diced
4 garlic cloves minced
1 C chicken broth
2 t basil chopped
2 t thyme
2 C marinara sauce
1/2 C cream
1/2 C Parmesan cheese
2 t parsley chopped
Salt and pepper
1 pound of pasta
4 quarts of salted boiling water
In medium bowl combine chicken, Mexican seasoning, salt and set aside.
Heat olive oil in large skillet. Add diced carrots, celery, and onions. Then cook for 4 minutes over medium high heat. Next, add garlic and cook for two minutes.
Add the seasoned chicken mixture, then stir to break chicken into bits. Cook until chicken is no longer pink–about 8 minutes.
Add chicken broth and cook for two minutes while stirring occasionally. Add marina sauce, basil, and thyme and cook for five minutes.
Add cream, combine, and simmer for about ten minutes.
Add additional reserved pasta water, if sauce is too thick. Add Parmesan and adjust seasoning.
Bring 4 quarts of salted water to boil. Add pasta and cook following package directions. Drain and reserve about 1 cup pasta water.
Assemble Pasta Dish
In large serving bowl add the pasta. Pour sauce over the pasta and top with chopped parsley. If desired, serve with a green salad on the side.
1. Ground turkey or ground can be used as direct replacement.