This is an easy spaghetti recipe using items you may already have in your pantry. A busy night, family favourite!
| 1/2 lb | (225 g) Spaghetti |
| 1 tbsp | (15 mL) Olive oil |
| 1 lb | (454 g) Maple Leaf Prime Naturally® Ground Chicken |
| 1 | Medium onion, finely chopped |
| 2 tsp | (10 mL) Garlic powder |
| 1 tbsp | (15 mL) Worchestershire sauce |
| 1 | (10 oz/248 mL) Can mushrooms |
| 1 | (10 oz/248 mL) Can cream of tomato soup |
| 1 | (10 oz/248 mL) Can cream of mushroom soup |
| ½ cup | (125 mL) Milk |
| Salt and pepper | |
| ¼ cup | (60 mL) Grated Romano or Parmesan cheese |
| Chopped fresh parsley |
BRING a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
HEAT olive oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Stir in onion and continue to cook for another 2-3 minutes. Add garlic powder, worchestershire sauce and mushrooms. Stir in tomato and mushroom soup along with milk, until a smooth consistency has been reached. Simmer for 3-5 minutes or until hot. Season with salt and pepper.
SERVE sauce over spaghetti and sprinkle with grated cheese and fresh parsley. Garnish with chili flakes if desired.
Substitute Maple Leaf Prime Naturally® Ground Chicken for Turkey
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