Wide pot or skillet
Large pot
- 1 teaspoon olive oil
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 yellow onion peeled and minced
- 2 tablespoons butter
- ½ teaspoon crushed red pepper
- 1 pound Roma tomatoes trimmed and diced
- ¼ cup vermouth
- ½ cup water or chicken stock
- Pinch of sugar, if needed
- 16 ounces pasta such as rigatoni, girelle, or penne
- 3 ounces baby beet greens or use baby spinach or arugula
- .5 ounces fresh basil thinly sliced, a few leaves reserved for garnish
- Salt and pepper to taste
- Freshly grated Parmesan for serving
Simmer the sauce:
Add the tomatoes to the onion and cook for 5 minutes. Pour in the vermouth and water or stock and bring to a boil. Reduce heat and add the cooked chicken. Stir to combine. Season with salt and pepper and a pinch of sugar, if needed. Simmer for 25–30 minutes. Add more water, as needed, if the sauce reduces too quickly—taste and season once more to your preferences.
Calories: 459kcal | Carbohydrates: 62g | Protein: 24g | Fat: 12g | Sodium: 87mg | Fiber: 4g | Sugar: 5g | Vitamin C: 12mg