Chicken Ragù Spaghetti

Name: Chicken Ragù Spaghetti with Zucchini & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 6 oz Spaghetti; 10 oz Chicken Breast; 1 tbsp Tuscan Heat Spice; 1 tsp Garlic Powder; 2 1/2 oz Marinara Sauce; 1 unit Chicken Stock Concentrate; 2 tbsp Cream Cheese; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; Cooking Oil; Butter; Salt; Black Pepper; 1 Tomato

with Zucchini & Parmesan

By Recipe0 System

Let’s talk turkey: Tonight’s 20-minute meal gives you all the comfort of pasta with meat sauce but with leaner ground turkey. Spaghetti is always a hit for dinner and this one in a creamy tomato ragù is no exception. The sauce is simmered with grated zucchini, which cooks up quickly and turns silky—almost melting into the ragù, so it’s like having a hidden veggie in the mix. Don’t be surprised when everyone “gobbles” it up!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
6 oz Spaghetti
10 oz Chicken Breast
1 tbsp Tuscan Heat Spice
1 tsp Garlic Powder
2 1/2 oz Marinara Sauce
1 unit Chicken Stock Concentrate
2 tbsp Cream Cheese
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
Cooking Oil
Butter
Salt
Black Pepper
1 Tomato

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.

Trim zucchini; grate on the largest holes of a box grater.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 3⁄4 cup pasta cooking water (1 cup for 4 servings), then drain.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes.

Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more.

Stir in marinara sauce, stock concentrate, and 1⁄2 cup pasta cooking water (2/3 cup for 4). Simmer until slightly thickened, 1-2 minutes.

Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for turkey.
4

Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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