Chicken Ragù Spaghetti
with Zucchini & Parmesan
Let’s talk turkey: Tonight’s 20-minute meal gives you all the comfort of pasta with meat sauce but with leaner ground turkey. Spaghetti is always a hit for dinner and this one in a creamy tomato ragù is no exception. The sauce is simmered with grated zucchini, which cooks up quickly and turns silky—almost melting into the ragù, so it’s like having a hidden veggie in the mix. Don’t be surprised when everyone “gobbles” it up!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chopped Chicken Breast
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
1 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Tomato Paste
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim zucchini; grate on the largest holes of a box grater.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes. • Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more. • Stir in marinara sauce, stock concentrate, and 1⁄2 cup pasta cooking water (2/3 cup for 4). Simmer until slightly thickened, 1-2 minutes. • Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for turkey.
• Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve.
Chicken is fully cooked when internal temperature reaches 165°.
