One Pot Tomato Chili asta

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.