Creamy Ground Chicken Pasta
A comforting pasta dish featuring ground chicken, fresh spinach, and sun-dried tomatoes in a rich creamy sauce, perfect for busy evenings.
Ingredients
For the Pasta
- 10 oz small pasta shells (about 1 + ¼ cup dry pasta)
- 2.5 cups low sodium chicken broth
For the Sauce
- 2 tablespoons olive oil, divided
- 1 lb lean ground chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, pressed
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½ teaspoon paprika
- 3 large handfuls fresh spinach
- ½ cup Parmesan cheese, grated
- ½ cup 5% plain Greek yogurt
For Garnish
- to taste Fresh basil for topping
Instructions
Cooking the Chicken
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground chicken, seasoned with salt and black pepper, and brown slightly.
Adding Aromatics
- Once the chicken is cooked, stir in the pressed garlic and diced onion. Cook until the onion is soft and translucent, about 3-4 minutes.
Combining Ingredients
- Add the chopped sun-dried tomatoes, Italian seasoning, red pepper flakes, and paprika. Stir until well combined.
Simmering the Sauce
- Pour in the low sodium chicken broth and bring to a gentle simmer. Add the pasta shells, ensuring they are submerged.
Cooking the Pasta
- Cook the pasta in the simmering broth until tender, stirring occasionally to prevent sticking.
Finishing Touches
- Once the pasta is al dente, stir in the fresh spinach until it wilts. Remove from heat and mix in the grated Parmesan cheese and Greek yogurt.
Serving
- Serve warm, garnished with fresh basil.
Notes
Use a large skillet for space. Consider toasting pasta shells for texture. Adjust Greek yogurt for sauce consistency.