Ingredients
Scale
- 1 pound ground chicken
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup fresh spinach (or kale)
- 1 cup medium shell pasta
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the ground chicken in a large pot over medium heat until browned. Remove and set aside.
- Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 1 minute.
- Add diced tomatoes with juice and chicken broth. Stir and scrape browned bits from the pot.
- Season with Italian seasoning, salt, and black pepper. Bring to a gentle boil, then reduce to simmer.
- Add pasta and cook 8-10 minutes until al dente.
- Stir in heavy cream and heat 2-3 minutes.
- Add fresh spinach and cook 2 minutes until wilted.
- Sprinkle Parmesan cheese and stir to combine. Serve garnished with fresh basil.
Notes
- Use kale instead of spinach for a heartier texture.
- Serve with crusty bread or fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian