10 ounces dry whole wheat spaghetti
2 tablespoons olive oil
1 pound crimini or baby bella mushrooms, finely dice
2 cloves garlic, finely chopped
1/2 pound ground chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1/2 cup grated Parmesan
¼ cup chopped chives
Step 1: Cook the pasta according to the package directions. Drain and return the pasta to the pot.
Step 2: Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
Step 3: Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
Step 4: Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
Step 5: Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
Step 6: Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.