Ingredients
Scale
- 2 teaspoons olive oil (or use cooking spray)
- 16 ounces ground chicken (OK to substitute turkey)
- 1 green bell pepper diced
- 1/2 onion diced
- 1/2 cup shredded carrots
- 12 ounces Barilla®Pronto™ spaghetti
- 2 cups reduced-sodium chicken broth
- 1 cup water
- 1 packet Ranch seasoning mix
- 1/2 cup plain yogurt (OK to substitute sour cream)
- 3 green onions sliced (optional)
Instructions
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Heat olive oil in a deep 12″ skillet over medium-high heat. Add chicken, bell pepper, onions, and carrots, and saute, crumbling meat as it cooks. When meat is cooked through and vegetables are tender, transfer mixture to a clean bowl.
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Break spaghetti in half, and add to skillet. Pour chicken broth and water over the pasta, and stir pasta around to be covered completely with the liquid. Bring to a boil, and cook, stirring often, for approximately 10 minutes or until most of liquid is absorbed and pasta is as tender as you would like.
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Reduce heat to low. Return chicken and vegetables to pot with cooked spaghetti, and stir in with ranch seasoning and yogurt. If sauce is too thick, add up to 1/2 cup of water to get your desired consistency. Simmer until heated through, then serve.
Notes
This dish is best prepared and served immediately. The sauce thickens up quite a bit when stored in the refrigerator, and the noodles get soft.
- Prep Time: 5
- Cook Time: 20