Serves 4
1 tbsp canola oil
1 lb (0.5 kg) veggie ground
1 cup chopped onion
2 cloves garlic, finely chopped
2 cups grape tomatoes
4 cups no-salt-added chicken broth
1 can (5½ oz/156 mL) tomato paste
1/2 cup cream
1 tsp basil, crumbled
½ tsp salt
½ tsp red pepper flakes
¼ tsp freshly ground pepper
3 cups Mafalda pasta or other short pasta (small shells work too)
4 cups baby spinach
½ cup freshly grated Parmesan cheese
1½ tsp granulated sugar
OPTIONAL GARNISHES: Freshly grated Parmesan cheese
Heat oil in a large Dutch oven over medium heat. Add chicken, onion and garlic. Cook for 2 minutes, stirring to break up chicken. Add tomatoes and sauté for 1 minute. Add broth, tomato paste, basil, salt, red pepper flakes and pepper; stir to combine. Cover and bring to a boil. Add pasta. Reduce heat and simmer, uncovered, stirring frequently until pasta is tender, about 12 to 15 minutes. Add spinach,cream, an cheese and sugar; cook just until spinach is wilted.
OPTIONAL: Garnish with freshly grated Parmesan.