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A Healthier Alternative

Here is a slight twist to the traditional spaghetti and meat sauce meal. Made with ground chicken or turkey, there is a significant reduction in saturated fats. For this recipe, I used:

1/2   lb lean ground chicken (turkey also works)
1       can Italian styled chopped tomatoes
1/2   cup regular tomato sauce
1/2   cup Cabernet Sauvignon, though any robust red wine will also work
2       tbsp olive oil
1/2   lb spaghetti (or your favorite pasta)

First, begin by cooking spaghetti (or your favorite pasta) to barely al dente with plenty of water. As the pasta cooks, prepare the sauce by spreading the olive oil in a 12 inch skillet, and warm over medium heat until barely smoking. Next, add the chicken, and saute for a few minutes, until thoroughly browned. Mix in the can of chopped tomatoes and continue to saute for a few minutes. Add the tomato sauce and red wine. Mix thoroughly and continue heating to reduce the sauce to a desired viscosity. Fold in the cooked spaghetti. If the sauce is too dry, add more red wine. Cover and continue cooking on low heat for 5 minutes or until fully hot and the sauce is boiling.

Serve with a side of steamed vegetables and a sprinkling of grated cheese. Enjoy!

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