Name: Spaghetti Bolognese with Chicken, Mushrooms, Carrots & Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.68 kg ground chicken; 1 ½ (680 g) jars marinara sauce; ¾ cup Parmesan cheese, shredded; 1 ½ (283 g) bags shredded carrots; 3 (227g ) pkgs sliced white mushrooms; 425 g spaghetti pasta; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Spaghetti Bolognese with Chicken, Mushrooms, Carrots & ParmesanSpaghetti Bolognese with Chicken, Mushrooms, Carrots & Parmesan — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

0.68 kg ground chicken

1 ½ (680 g) jars marinara sauce

¾ cup Parmesan cheese, shredded

1 ½ (283 g) bags shredded carrots

3 (227g ) pkgs sliced white mushrooms

425 g spaghetti pasta

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and set aside.

Meanwhile, preheat another large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, chicken, mushrooms, carrots, and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 6-7 minutes.

Add marinara sauce to the pot, stir to combine, and bring to a simmer over medium-high heat.

Once the sauce is simmering, reduce heat to medium and continue to simmer until the veggies are soft, 6-7 minutes more.

When the sauce is done, add pasta to the pot, toss to combine, and remove from heat.

To serve, divide pasta between plates or bowls; top with Parmesan. Enjoy!

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