Chicken Pasta with Tomato Sauce
A hearty and delicious chicken pasta dish cooked with tender crushed tomatoes and flavorful spices, perfect for busy weeknights.
Ingredients
For the Pasta
- ½ lb dried conchiglie pasta
For the Sauce
- 1 lb ground chicken
- 2 tablespoons olive oil for sautéing
- 1 cup brown onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon chili pepper flakes or as needed
- ½ tablespoon Italian seasoning
- 400 g canned chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cube chicken stock, crumbled
- 600 ml water
- ½ cup parmesan cheese for topping
- Salt and pepper to taste
- 10 g fresh basil, torn for garnish
Instructions
Preparation
- Heat the olive oil over medium heat in a large shallow pot or Dutch oven.
- Add the chopped onion and garlic and sauté until fragrant, soft, and translucent.
- Add the ground chicken to the pot and cook until the chicken is no longer pink, breaking it apart with a wooden spoon.
- Season the chicken with salt, black pepper, chili pepper flakes, and Italian seasoning. Add the tomato paste and stir to combine. Cook for about 1 minute.
- Stir in the chopped tomatoes and Worcestershire sauce. Crumble in 1 chicken stock cube, then add pasta and water (same level as the pasta). Stir until well combined.
- Cook until the pasta is al dente, about 8-10 minutes, occasionally stirring to prevent sticking.
- Once cooked to your liking, stir in parmesan cheese and fresh basil. Remove from heat and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over medium heat, adding water or broth if needed.
