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–+ servings
This is a square picture of ground chicken spaghetti.

Veggie-Loaded Ground Chicken Spaghetti

Priscilla Lawrence
This homemade bolognese-style ground chicken spaghetti sauce is made with lean chicken, onion, carrot, zucchini, mushrooms and crushed tomatoes. So flavorful, great for meal-prep and family-friendly!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 486.7 kcal

Equipment

  • large skillet with high sides with lid
  • wooden spoon
  • pot
  • colander

Ingredients
  

  • 1 ½ tablespoons olive oil divided
  • 1 yellow onion about ¾ cup finely chopped
  • 1-2 carrots about ⅓ cup finely diced
  • 1 zucchini about 1 cup diced
  • 1 cup chopped mushrooms about 6-7 mushrooms
  • salt to taste
  • black pepper to taste
  • 1 pound ground chicken
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4-5 cloves garlic minced
  • 1 tablespoon tomato paste
  • 28 ounces crushed tomatoes 1 large can
  • 1 tablespoon Italian seasoning
  • 1 cup water
  • fresh shredded parmesan
  • fresh basil finely sliced or chopped
  • 1 pound thin spaghetti

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over high heat, then add diced onions, carrots, chopped zucchini and mushrooms, salt and pepper, reduce heat to medium and sautée veggies for 5-6 minutes, stirring often.
    This is a picture of a skillet with onion, carrots, mushrooms and zucchini cooking.
  • Once veggies are tender, push them to the side of the skillet, add ½ tablespoon of olive oil to the empty side, then add the ground chicken, garlic powder and onion powder and cook stirring often for 5 minutes or until chicken is no longer pink.
    This is a picture of a skillet with the veggies and ground chicken added.
  • Then mix the cooked chicken with the cooked veggies, add the tomato paste and minced garlic to the skillet and cook stirring them in until fragrant, 1-2 minutes.
    This is a picture of the skillet with garlic and tomato paste added.
  • Add the crushed tomatoes, Italian seasoning, salt and pepper, mix everything together.
    This is a picture of the skillet with crushed tomatoes and spices added.
  • Add the cup of water to the can of tomatoes and swirl around to get all the leftover. Then add it to the sauce and mix it in.
    Bring to a low boil then reduce heat to medium-low and simmer, uncovered or half-covered keeping it at a low-boil for 30 to 40 minutes
  • When the sauce is almost ready, cook pasta per package instructions.
    This is a picture of cooked spaghetti in a colander.
  • Once sauce has thickened and flavors have developed, adjust salt and pepper, then serve over spaghetti. Sprinkle with fresh parmesan and fresh basil and enjoy!
    This is a picture of the ground chicken bolognese sauce simmering in a skillet.

Notes

  • Pasta: use any kind of pasta you like, spaghetti, thin spaghetti, angel hair or capellini, from wheat, gluten-free, protein, chickpea, lentils. You can even use zucchini noodles to make this dish low-carb, or half regular half zoodles.
  • Leftovers can be stored in an airtight container refrigerated for up to 4 days. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 486.7kcal | Carbohydrates: 71.1g | Protein: 27.1g | Fat: 11.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 260.2mg | Potassium: 1260.1mg | Fiber: 7.4g | Sugar: 11.2g | Vitamin A: 2103.6IU | Vitamin C: 21.2mg | Calcium: 97.7mg | Iron: 4.1mg
Keywords chicken bolognese, easy dinner, healthy food, kid friendly, pasta dish
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