| Prep Time | 5 mins |
| Cook Time | 60 mins |
| Servings |
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Ingredients
- 9 oz whole wheat spaghetti
- 1 lb lean ground chicken
- 1 tbs extra virgin olive oil
- 1 red onion finely sliced
- 2 cloves garlic finely diced
- 1 tsp dried Italian herbs
- 2 & 1/2 cups crushed tomatoes, canned
- salt
- pepper
- 1 cup reduced-fat mozzarella cheese, grated
- 2 tbs fresh basil leaves
Ingredients
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Instructions
- Cook spaghetti according to package directions until al dente. Preheat oven to 350F.
- Heat olive oil in a frying pan over medium-high heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook for a further 30 seconds, until fragrant.
- Add chicken and cook for 4-5 minutes, until browned. Use a wooden spoon to break up any lumps.
- Add dried herbs, canned tomatoes and season with salt and pepper. Stir to combine and simmer for 10-15 minutes until sauce has thickened a little.
- Add spaghetti to sauce and toss to combine together well.
- Pour spaghetti and sauce into a baking dish and sprinkle over the mozzarella.
- Bake for 20-25 minutes or until cheese has melted and is golden and bubbling.
- Divide between six bowls and sprinkle with fresh basil leaves to serve.
- Leftovers can be stored in the fridge in an airtight container for 2-3 days or freeze for up to 3 months.
Recipe Notes
This recipe contains 369 calories per serve.