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Loaded Vegetable Chicken Ragu
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5 from 5 votes

Loaded Vegetable Chicken Ragu

Author: Christine

Ingredients

  • 1 T olive oil
  • 1 lb ground chicken
  • 1 sweet onion diced
  • 2 carrots finely chopped
  • 1 C baby bella mushrooms finely chopped
  • 1 C zucchini finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon oregano dry
  • ½ teaspoon salt
  • ¼ teaspoon black pepper fresh ground
  • optional ⅛-1/2 teaspoon crushed red pepper (adjust to your heat level preference)
  • 28 oz crushed tomatoes
  • ½ C vegetable stock or chicken
  • 12 oz box whole wheat rotini or other short pasta

Instructions

  • In a large saucepan or high sided skillet, over medium/high heat, add oil and ground chicken. Cook 5 minutes until chicken is cooked through. Add onion, carrots, mushrooms, zucchini and garlic. Cook 4-5 more minutes, until vegetables are beginning to soften. Season with salt, pepper, oregano and red pepper (if using).
  • Stir in tomatoes and vegetable stock. Bring just to a bubble then turn down heat and simmer 10 minutes.
  • Meanwhile, cook pasta according to package instructions. Drain.
  • After sauce has simmered 10 minutes, add pasta to sauce, stirring well and cook 2-3 minutes more.
  • Serve with parmesan cheese if desired.