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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 green bell pepper
  • 1 stick celery
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 2

  Trim, seed, and small dice bell pepper. Place in a medium bowl.

• STEP 3

  Trim and small dice celery. Add to the bowl with the bell pepper.

• STEP 4

  Preheat a medium saucepan over medium-high heat.

• STEP 5

  While the pan heats up, peel, halve, and small dice onion. Add to the bowl with the other veggies along with the carrots.

  • ½ medium yellow onion
  • ½ (10 oz) bag shredded carrots

• STEP 6

  Once the pan is hot, add oil and swirl to coat the bottom. Add veggies, chicken, Cajun seasoning, and salt. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp extra virgin olive oil
  • ½ lb ground chicken
  • 1 ½ tbsp Cajun seasoning
  • ¼ tsp salt

• STEP 7

  Add water, tomato sauce, and pasta to the pan. Stir to combine, cover, and bring to a boil. Once boiling, reduce heat to medium-low and simmer (while covered) until pasta is tender and the liquid is mostly absorbed, 8-10 minutes.

  • 1 cup water
  • 1 (8 oz) can tomato sauce
  • 5 oz macaroni (elbow) pasta

• STEP 8

  Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Set aside.

• STEP 9

  When the pasta is done, add parsley, stir to combine, and remove from heat.

• STEP 10

  To serve, divide pasta between plates or bowls and sprinkle with cheese. Enjoy!

  • ¼ cup Parmesan cheese, shredded