- 8 ounces cavatapi or penne pasta, uncooked
- 2 teaspoons olive oil
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 (24 ounce) jar spicy red pepper pasta sauce
- 1 cup Sargento® Shredded Reduced Sodium Mozzarella Cheese
- 1/2 cup chopped fresh basil or Italian parsley
- Cook pasta according to package directions, omitting salt.
- Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.
- Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.