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    Yield: 4-5 servings Total time: 30 minutes

    Ingredients 2 tablespoons oil 1 lb ground chicken breast 1 small yellow onion, finely chopped 1 cup roasted red peppers from jar 1 12-oz canned carrots, drained 3 garlic cloves, minced 1 28-oz can of crushed tomatoes ¾ cup water, or as needed 2 ½ tbsp tomato paste ¼ cup chopped fresh basil ¾ tsp dried oregano 1 tbsp garlic powder ¼ cup finely shredded Parmesan Cooking Instructions 1. Do ahead: Blend, puree, or process roasted red peppers and carrots until smooth consistency. 2. Heat oil in a large, deep skillet over medium-high heat. 3. Add chicken in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes. 4. Then start crumbling chicken and continue to cook, tossing and crumbling occasionally until fully cooked through, about 5 minutes longer. 5. Transfer chicken to a large plate lined with paper towels, leave rendered fat in skillet. Because chicken breast does not contain lots of fat, add in 1 tbsp of oil. 6. Reduce skillet to medium, add onion and saute until soft (4 minutes). Add garlic and saute for 1 minute longer. 7. Stir in crushed tomatoes, water, tomato paste, carrot & red pepper puree, cooked chicken, basil, oregano, garlic powder, and salt. 8. Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15-20 minutes. Thin with a little water as needed or thicken with a little tomato paste as needed. 9. Stir in Parmesan.