Ingredients
1pkgGround Chicken,such as PERDUE® HARVESTLAND®
4clovesgarlic,minced
¾tspsalt
1bay leaf
1cupmozzarella cheese,shredded
¼cupfresh parsley,finely chopped
2tbspolive oil
1onion,chopped
1tbspdried Italian herbs
28oztomatoes,(1 can) diced
12ozorcchiette pasta,cooked to al dente and drained
¼cupParmesan cheese,shredded
Preparation
Heat the oil in a deep, straight-sided skillet set over medium heat. Crumble in the chicken. Cook for 5 minutes or until browned. Add the onion, garlic, herbs and salt.
Cook, stirring often, for 5 minutes or until softened. Add the tomatoes and bay leaf; bring to a boil. Simmer, stirring occasionally, for 30 minutes or until reduced.
Toss the cooked orcchiette with the tomato sauce. Transfer to a 9×13-inch casserole dish. Preheat the broiler to High; position the rack to the center of the oven.
Toss the mozzarella with the Parmesan cheese and parsley; sprinkle over the pasta. Broil for 5 minutes or until cheese is melted and lightly browned.
Rest for 5 minutes before serving.
Serve and enjoy.
