Ground Chicken and Summer Squash Pasta
This is a healthy and very tasty end of summer (or anytime) sauce. Use it on pasta or serve with rice for a quick and easy meal.
(If you want to double the recipe and use a pound of pasta, leave the ground chicken amount the same and just add another can of tomatoes, and double
Recipe by Tierney Larson
Servings 4
1/2 lb dried pasta, I used casarecce, but you could use penne, or fusilli
3 tbl canola oil, divided
1 lb ground chicken
1 yellow squash, halved and then cut into thirds vertically. Then cut into about 1/2 inch triangles.
1 shallot, halved and then thinly sliced
2 garlic cloves, smashed and peeled
1 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tbl tomato paste
1 28 oz can of whole peeled San marzano tomatoes
A few basil leaves, cut into ribbons for serving.
ok so…
Start your pasta water in a large pot over high heat. Salt it generously. You’re going to want to finish cooking your pasta in the sauce, so have it ready when your sauce is done, this sauce can simmer for a bit and be okay, so no need for it to line up perfectly.
Heat a medium skillet over medium high heat, when hot add 2 tbl canola oil and let the oil heat until it’s just starting to very lightly smoke. Add the chicken and start breaking it up, let it get a nice brown color on one side and then give it a stir to get the other side. When you no longer see pink, transfer the chicken to a bowl. Lower the heat to medium and then in the same pan, add the remaining 1 tbl of oil and add the yellow squash. Add a pinch of kosher salt and stir. When the squash starts to lightly brown, add the garlic and shallots and another pinch of kosher salt (you want to season all the layers).
Once the shallots are softened, clear a space in the middle of the pan, add a splash of oil, if the pan is dry, and add the spices letting them sizzle in the oil for a few seconds until fragrant. Then add the tomato paste and let it cook for 2 minutes until it gets a darker red color. Add the chicken back into the pan and stir everything together, coating everything in the spices and tomato paste. Add the can of tomatoes and begin to break up the tomatoes with the edge of a wooden spoon. Add a good pinch of kosher salt and stir, let gently simmer for 8-10 minutes. Taste your sauce and add more salt if necessary. Cook your pasta according to the package directions for al dente. Once al dente, add the pasta to the sauce and stir coating the noodles, letting them simmer in the sauce for 1 minute or so until it has become aquatinted with the sauce.
Serve topped with basil and parmesan cheese.
