Name: Ground chicken and vegetable marinara bake
Prep time: 17 min
Cook time: 25 min
Total time: 42 min
Yield: 1 serving
Ingredients: 1 oz penne pasta; 7 oz ground chicken; 8 olive oil cooking sprays; 2 cloves garlic, minced; 1/4 cup marinara sauce; 1 tbsp shredded part-skim mozzarella; 1/2 tsp salt; 1/2 tsp black pepper; 3 1/3 cups water; 3/4 medium zucchini, diced

Nutrition

Per serving

485 calories

Protein: 42g; 35% of calories
Carbs: 32g; 26% of calories
Fat: 21g; 39% of calories

Instructions

Prep 17 min · Cook 25 min

Heat the oven to 400°F. Bring the water and half the salt to a boil in a small pot. Add the pasta and cook for 10 minutes until al dente. Drain and set aside.
While the pasta water boils, coat an oven-safe skillet with cooking spray and heat over medium-high heat. Add the ground chicken, diced zucchini, garlic, the rest of the salt, and the black pepper. Cook for 8 minutes, breaking the meat apart with a spoon, until the chicken is opaque and the zucchini is tender. Done when opaque in the center, 165°F.
Stir the cooked pasta and marinara sauce into the skillet with the chicken and vegetables. Sprinkle the mozzarella over the top. Transfer the skillet to the oven and bake for 10 minutes until the sauce is bubbling and the cheese has melted.

Nutrition

Ingredients

Instructions

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