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Ground Chicken Spaghetti Recipe

Today’s ground chicken spaghetti recipe is quick and easy to make: In just about 30 minutes, you will have a hearty meal to dig in and enjoy.
  • cook TIME 23 mins
  • prep TIME 12 mins
  • total TIME 35 mins
Course: Main DishCuisine: American
Servings: 4 servings
Calories: 497 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (17)

  • 18 oz skinless boneless chicken thigh
  • 14 oz cooked spaghetti from 7 oz uncooked
  • 2 oz mozzarella cheese shredded
  • 0.5 oz parmesan cheese shredded
  • 1 tbsp all-purpose flour
  • 1/2 cup unsalted chicken broth
  • 4 oz onion diced
  • 1 tbsp garlic minced
  • 1 tbsp olive oil
  • 1 tbsp Hunt's tomato paste
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 cup homemade tomato sauce
  • 2 tbsp parsley chopped

INSTRUCTIONS

Prep:

1

Cut the chicken and grind it: Slice 18 oz skinless boneless chicken thighs into small cubes and grind them in a food processor.

2

Boil the spaghetti: Bring water to a boil, then add the spaghetti and cook according to the instructions on the package. When done, remove from the heat, discard the pasta water, and transfer to a warm bowl.

3

Peel and mince the garlic: Cut to remove the root part of each garlic clove and gently mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

4

Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices lengthwise, 1/8" apart from each other while leaving about 1/8" away from the root so to keep it intact. Turn the half 90 degrees, and place your hand onto top of the onion to keep it from moving. From the bottom, make horizontal cuts 1/8" apart from each other into the onion while also sparing 1/8" of the root. Slice the onion to have even dice.

5

Finely chop the parsley.

Cook:

1

Saute the garlic, onion, and thyme in olive oil: In a skillet over medium heat, add 1 tbsp olive oil, 1 tbsp garlic, 4 oz onion, and 1 tsp thyme. Stir well for 2 minutes.

2

Add the tomato paste: Add 1 tbsp Hunt's tomato paste and stir for 30 seconds.

3

Add the chicken: Add the ground chicken and stir-fry for 5 minutes. (Constantly stirring so that the chicken won’t stick into lumps)

4

Add the spice: Add 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp oregano, and 1 tbsp all-purpose flour. Stir well for 1 minute.

5

Add the chicken broth and tomato sauce: Add 1/2 cup unsalted chicken broth and 1 cup homemade tomato sauce. Bring to a boil, then continue cooking on low heat for 7 minutes.

6

Add the cheese and parsley: Remove from the heat, then sprinkle 2 tbsp parsley, 0.5 oz parmesan cheese, and 2 oz mozzarella cheese.

7

Plate and serve over spaghetti.

Nutrition

Serving: 1 serving | Calories: 497kcal | Protein 37.1g | Fat 19.4g | Carbohydrate 43.9g | Fiber 4.9g | Calcium 133.1mg | Iron 2.3mg | Potassium 444.6mg | Sodium 543mg | Vitamin A 376.9IU | Vitamin C 5.4mg | Cholesterol 130mg | Saturated Fat 5.5g | Monounsaturated Fat 8.6g | Polyunsaturated Fat 2.6g | Sugar 6.1g