This hearty veggie-loaded ground chicken spaghetti sauce is a tasty twist on a classic dish! Packed with colorful veggies and lean ground chicken, it’s both healthy and filling.
Making this sauce is a breeze! I like to toss in whatever veggies I have on hand. It always tastes great, and the kids love it—no complaints about their veggies tonight! 🌈
Key Ingredients & Substitutions
Ground Chicken: This is a lean protein choice. If you’re looking for a different flavor, turkey or even plant-based ground meat can work well.
Olive Oil: Great for sautéing, but feel free to use canola or avocado oil if that’s what you have on hand.
Veggies: The mix of onion, carrot, celery, bell pepper, and zucchini adds color and nutrition. Don’t hesitate to swap in your favorites like spinach, mushrooms, or even butternut squash.
Canned Tomatoes: Crushed tomatoes give a smooth consistency. Diced or whole tomatoes can be used too; just mash them a bit. Add some tomato sauce for a thinner sauce.
Herbs: Dried oregano, basil, and thyme help build flavor. Fresh herbs are lovely if you have them; just use more as they’re milder.
How Do I Get the Vegetables to Soften Just Right?
Cooking the veggies properly makes them tender and flavorful. Start by sautéing the onion until it’s translucent, which usually takes about 3-4 minutes.
- Add minced garlic and cook for 1 more minute to unleash its aroma.
- Then, stir in the diced veggies. Sauté them for about 5 minutes, just until they start to soften but still hold their shape.
This layering of cooking times ensures each vegetable contributes its flavor without becoming mushy. Enjoy the delicious taste of properly cooked veggies!
Veggie-Loaded Ground Chicken Spaghetti Sauce
Ingredients You’ll Need:
- 12 oz ground chicken
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small green bell pepper, diced
- 1 small zucchini, diced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1/2 cup low-sodium chicken broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 12 oz spaghetti
How Much Time Will You Need?
This veggie-loaded ground chicken spaghetti sauce takes about 10 minutes to prepare and 20 minutes to cook. In total, you can have this delicious meal ready in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, cook the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside while you whip up the sauce.
2. Sauté the Vegetables:
While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add in the finely chopped onion and sauté until it becomes translucent, which should take about 3–4 minutes. Then, add the minced garlic and stir for about 1 minute until it smells wonderfully fragrant.
3. Add the Ground Chicken:
Next, add the 12 oz of ground chicken to the skillet. Use a spoon to break it apart as it cooks, continuing until it’s no longer pink, which should take approximately 5–6 minutes.
4. Toss in the Veggies:
Once the chicken is cooked, stir in the diced carrot, celery, bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Create the Sauce:
Now it’s time to add the flavor! Mix in the crushed tomatoes, tomato paste, and either chicken broth or water. Stir it all together until well combined.
6. Season the Mixture:
Season the sauce with dried oregano, dried basil, dried thyme, salt, pepper, and crushed red pepper flakes (if you like a bit of spice). Raise the heat and bring the sauce to a simmer.
7. Let It Simmer:
Once simmering, reduce the heat to low and let the sauce simmer uncovered for about 15–20 minutes. This is a great time to stir occasionally, allowing the flavors to meld together beautifully and the sauce to thicken up.
8. Finishing Touches:
After simmering, stir in the chopped fresh parsley and grated Parmesan cheese. Taste your sauce and adjust the seasoning as needed to your preference.
9. Serve and Enjoy:
Finally, serve the delicious veggie-loaded ground chicken sauce hot over the cooked spaghetti. Don’t forget to garnish with extra fresh parsley and grated Parmesan cheese if desired!
Now you’re ready to enjoy a comforting, nutrient-packed meal that everyone will love!
Can I Use Other Types of Meat in This Recipe?
Absolutely! If ground chicken isn’t your preference, you can substitute it with ground turkey, beef, or even a plant-based ground meat for a vegetarian option. Just adjust the cooking time based on the type of meat you choose.
How Do I Store Leftover Sauce?
Store any leftover sauce in an airtight container in the fridge for up to 3–4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of water or broth to loosen it up.
Can I Make This Sauce Ahead of Time?
Yes! This sauce can be made ahead of time and keeps well. Just let it cool completely, then refrigerate for up to 3-4 days or freeze for up to 3 months. If freezing, be sure to label the container with the date!
What Can I Serve with This Sauce?
This sauce pairs wonderfully with spaghetti, but feel free to try it with other pasta types or even zucchini noodles for a low-carb option. Serve with a side salad or garlic bread for a complete meal!
