Ground Chicken Spaghetti with Vegetables


For the Pork Chops:

  • 1.5 lbs ground chicken
  • 1.5 (24 oz) jars marinara sauce (36 oz total)
  • ¾ cup shredded Parmesan cheese
  • 1.5 (10 oz) bags shredded carrots (15 oz total)
  • 3 (8 oz) packages sliced white mushrooms (24 oz total)
  • 15 oz spaghetti pasta
  • 1.5 medium yellow onions, finely chopped
  • 1.5 tbsp extra virgin olive oil
  • 1.5 tsp garlic powder
  • 1.5 tsp Italian seasoning
  • Salt and black pepper to taste


1. Prepare the Pasta:

  • Cook the spaghetti pasta according to the package instructions until al dente.
  • Drain and set aside.

2. Cook the Vegetables:

  • Heat the extra virgin olive oil in a large skillet over medium heat.Add the finely chopped yellow onion and sauté until it becomes translucent, about 5 minutes.
  • Add the shredded carrots and sliced mushrooms to the skillet.
  • Cook until the vegetables are tender, about 5-7 minutes.

3. Cook the Ground Chicken:

  • Push the vegetables to the side of the skillet and add the ground chicken.
  • Cook the chicken until it is no longer pink, breaking it up into small pieces as it cooks.

4. Combine and Season:

  • Once the chicken is cooked through, mix it with the vegetables.
  • Add the garlic powder, Italian seasoning, salt, and black pepper.
  • Stir well to combine.

5. Add Marinara Sauce:

  • Pour the marinara sauce into the skillet with the chicken and vegetable mixture.
  • Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld together.

6. Combine with Pasta:

  • Add the cooked spaghetti pasta to the skillet and toss to combine everything evenly.
  • Continue to cook for another 2-3 minutes, ensuring the pasta is well coated with the sauce and heated through.

6. Serve:

  • Divide the pasta among serving plates.
  • Sprinkle shredded Parmesan cheese on top of each serving.


  • For added flavour, you can sauté some minced garlic with the onions.
  • Adjust the seasoning to your taste preference.
  • You can add other vegetables like bell peppers or zucchini for more

The total time to make the recipe is approximately 40-50 minutes.
3848 calories / 5 servings = ~770 calories per serving

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