Creamy Ground Chicken Pasta

I got Jessie James Decker's Just Feed Me cookbook from a girlfriend last year on my birthday. Can I just say how amazing it is to have friends that you know...like know, know you and get you. If you don't have these types of friends you doing it all wrong.


Anyway... this creamy ground chicken pasta is worth every thing. The pasta hang over may be real but you won't regret it. Nervous to chance the carbs? So easy to throw over some spaghetti squash!


Side note: Looking for a solid low carb pasta noodle. Hit me up in the comments with your recommendations.


Pro Tip: Before you get started...I have to tell you, I doubled the sauce portion because. Why? For starters, I didn't measure the amount of noodles and two, I do not want a pasta that has minimal sauce. The more sauce, the better. Ingredients I doubled: chicken broth, half-and-half and flour.





Ingredients

10 ounces of spaghetti noodles (other than looking for a box in last months garbage, I have no idea how much this is... just throw a bunch in)

2 tablespoons of olive oil

8 ounces of pancetta, diced (can't find it? that's Ok, use bacon. You will get the same affect!)

1 cup chopped yellow onion

1 cup sliced bottom mushrooms (or any kind that you have)

3 cloves garlic, minced (there's no such thing as too much garlic... go crazy, I insist)

1 pound lean ground chicken

1 cup chicken broth

1 cup half-and-half

2 tablespoons all purpose flour

Fresh ground pepper (I have regular pepper, its fine. ok)

2 generous handfuls of arugula (I didn't do this, my family is too picky)

Freshly grated parmesan cheese (like a block, it's the Wisconsin girl in me).


Get it going:

Boil pasta in water until its done to your liking.


In a large skillet, heat 1 tablespoon of olive oil. Add pancetta (or bacon), onion and mushrooms. Cook for a few minutes - or until it smells amazing. Add the garlic and cook for another minute or until it's soft. Burning your garlic happens quickly, so keep an eye on it!


In a separate skillet, heat the other tablespoon of olive oil. Cook ground chicken until browned. I like using my pampered chef Mix 'N Chop to really break the chicken. But you could also go easy on the chicken and have larger pieces for a more rustic pasta.


Reduce the meat to medium. Add the broth, half-and-half, flour and stick until thick - like five minutes. Season with salt and pepper to taste. Fold in the drained pasta and arugula.


Best part, just like any other pasta, the left overs are just as good or maybe even better!


Jessie James Decker's Just Feed Me cookbook: http://bit.ly/JustFeedMe


679 views0 comments

Recent Posts

See All