The following recipe makes four servings, is about six hundred and fifty five calories per serving, and the cook time is thirty-five to forty-five minutes!
Take a look at these ingredients:
- 14 Ounces Ground Chicken
- ¾ Pound Rigatoni Pasta
- 4 Cloves Garlic
- 2½ Ounces Arugula
- 1 Lemon
- 1 Summer Squash
- 1 Yellow Onion
- ½ Pound Multicolored Cherry Tomatoes
- 1 Large Bunch Basil
- 2 Tablespoons Tomato Paste
- ⅓ Cup Grated Parmesan Cheese
- ¼ Cup Mascarpone Cheese
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and small dice the onion. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems. Trim off and discard the ends of the squash; very thinly slice the squash into rounds. Quarter and deseed the lemon.
2 Cook the pasta:
Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
3 Cook the chicken:
While the pasta cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
To finish this recipe, make the sauce, complete the pasta, make the salad AND serve the dish go to Blue Apron.
You may season to your liking which is awesome. Some people like more tomatoes, some a little less cheese, and others want to use a little turkey along with the chicken. While we always recommend you stick with the receipt as written, if you are an expert cook – go to it!
G
:p
Love this 🙂