Cavatapi with Chicken Ragu, Mozzarella and Basil |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious chicken sauce, with fresh basil and Sargento Shredded Reduced Sodium Mozzarella makes for a new take on pasta night. Ingredients:
8 ounces cavatapi or penne pasta, uncooked |
2 teaspoons olive oil |
1/2 cup minced onion |
2 cloves garlic, minced |
1 pound ground chicken |
1 (24 ounce) jar spicy red pepper pasta sauce |
1 cup sargento® shredded reduced sodium mozzarella cheese |
1/2 cup chopped fresh basil or italian parsley |
Directions:
1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.
3. Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.
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