Mushroom Chicken Parmesan Pasta
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(19)
Ingredients
6 servings
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 pound crimini or baby bella mushrooms (finely dice)
- 2 cloves garlic (finely chopped)
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 14.5- ounce can diced tomatoes (undrained)
- 1-2 cups marinara sauce (I used a tomato basil pasta sauce from Rao's)
- ½ cup grated Parmesan
- ¼ cup chopped chives
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Preparation
Step 1
Cook the pasta according to the package directions. Drain and return the pasta to the pot.
Step 2
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.
Step 3
Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
Step 4
Spoon off and discard any fat. Add the tomatoes and their juices and the tomato basil pasta sauce and bring to a boil.
Step 5
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, toss in the chives, or serve in the skillet.
Step 6
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