Cavatappi with Chicken Ragu, Mozzarella and Basil
INGREDIENTS
- 8 oz. cavatappi or penne pasta, uncooked
- 2 tsp. olive oil
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 lb. ground chicken
- 1 jar (24 oz.) spicy red pepper pasta sauce
- 1 cup (4 oz.) 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; sauté 3 minutes. Add chicken; sauté 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.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
HELPFUL HINTS
- Pasta sauce brands vary in sodium content. Our nutrition information is based on Classico.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 585
Total Fat 20.0g
Saturated Fat 6.5g
Trans Fat 8.3g
Polyunsaturated Fat 3.4g
Cholesterol 114g
Sodium 616g
Carbohydrates 59g
Protein 37g
Dietary Fiber 5g
Vitamin A 130g
Vitamin C 15g
Calcium 352g
Iron 4g
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