You guys, I know I say this a lot but I am just so excited to share this recipe with you. Along with sharing recipes that I’ve made over the years, I also work a lot in my test kitchen testing brand new recipes. Sadly, not all of them make it to the site. This recipe however, is amazing! I am so glad it turned out and that I get to share it with you. The sauce bursts with flavor and the edamame noodles add just a little nutty and earthy flavor that pairs well with the sauce.
To begin, add olive oil to a large deep sauté pan (or large pan) over medium heat. Add ground chicken to the pan and break up the chicken using a spatula to cook the chicken faster and make it a little crumbly. Now you can add all of your seasonings. While adding all of the seasonings, try and sprinkle over all of the meat so that it is all evenly covered. The chicken does not have a lot of fat to it so if you just dump the seasonings in a mound on top, it will suction to the meat and you will have uneven flavor, so try to spread evenly. Look at the picture above, the meat is lightly covered with all of your seasonings and just looks so beautiful. If you are sure the meat is cooked all the way through, I encourage you to taste test the meat, soooo good. After you have all the seasonings added, toss in your diced onion, bell pepper and cup of chopped olives. A quick note about the olives, some of the seasoning has salt built into it, try and find olives that are in water. I found Lindsay Naturals green olives, I rinsed the olives in water before I chopped them to wash off any excess salty water that might have been left from them sitting in the can. Also, please do not add any extra salt, the Adobo and Sazon should provide enough, or you will have a very salty dish on your hands. Cook for 20 minutes, stirring occasionally and crumbling up the meat.
After your meat and veggies have cooked for 20 minutes, you are ready to add your spaghetti sauce.
Lower your heat to low and simmer with the lid on for another 20 minutes, stirring occasionally.
For the noodle, if you decide to go with the edamame noodles, I found the one’s I used at Costco. I love everything edamame, so when I saw these, I had to try them. My husband completely expected to hate them and with this sauce, it is now his favorite noodle. All that being said, you could also use the sauce recipe with any type of spaghetti noodle.
Finally, garnish with some shaved Parmesan cheese.
Ta-dah!! Deliciousness. 🙂
- 2 Pds of Ground Chicken
- ¼ Cup of Olive Oil
- 1 Packet of Sazon
- 1 Tablespoon of Adobo seasoning (2 Tablespoons if you have a no salt version)
- 2 Teaspoons of minced garlic
- 1 Teaspoon of Paprika
- 1 Teaspoon of cumin
- 2 Tablespoons of dried cilantro
- ¼ teaspoon of pepper
- 1 Onion diced
- 1 Bell pepper diced
- 1 Cup of Natural Olives finely chopped
- 1 Packet of Edemame noodles - 2 cups of dry pasta (any noodles can be used)
- 1 Jar of Sprigati Sauce
- Shaved Parmesan cheese
- For Sauce:
- Add Olive Oil to a large pan
- Add ground chicken over medium heat
- Add all seasonings (sprinkle over chicken in pan and stir)
- Add diced onion and bell pepper
- Add Chopped Olives and let all ingredients cook for about 20 minutes stirring occasionally
- Add 1 Jar of Sprigati Sauce, turn heat to low to simmer and simmer for 20 minutes again stirring occasionally.
- For Edamame Noodles:
- Bring 8 cups of water to a boil
- Throw in pasta and reduce heat to a simmer for 3 minutes
- Garnish spaghetti with shaved Parmesan cheese.