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Ingredients
  • 12 ounce(s) linguine or fettuccine
  • 4 teaspoon(s) olive oil
  • 1 pound(s) ground chicken breast
  • Salt and pepper
  • 2 medium carrots, chopped
  • 2 medium stalks celery, chopped
  • 1 large (10- to 12-ounce) onion, chopped
  • 1 clove(s) garlic, crushed with press
  • 1 can(s) (28-ounce) crushed tomatoes
  • 1/2 cup(s) reduced-fat (2%) milk
  • 1/3 cup(s) freshly grated Parmesan cheese
  • 1/4 cup(s) loosely packed fresh parsley leaves, chopped
Directions
  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  2. 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.
  3. 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.
  4. 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.
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