1 tbsp. olive oil
2 lb. ground chicken
3/4 cup chopped onion
3-4 garlic cloves, minced
1 tsp. Kosher salt
Fresh black pepper to taste
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. basil
1 (26 oz.) jar marinara sauce
1/2 cup grated Parmesan cheese, plus more for serving
1 1/2 cups shredded Mozzarella cheese
12 oz. spaghetti or other pasta

Add the olive oil to a skillet over medium heat. Place the ground chicken in the skillet and break up while browning until almost cooked through. Add the onions and garlic and stir to combine. Season the chicken with salt, pepper, garlic powder, oregano and basil, then pour in the marinara sauce and 1/2 cup grated Parmesan cheese. Stir to combine and simmer for 20 minutes.

While sauce is simmering, cook spaghetti according to package directions. Sprinkle the shredded Mozzarella cheese atop the meat sauce; cover and let cook for another 4-5 minutes until the cheese has melted. Serve sauce over spaghetti sprinkled with grated Parmesan cheese.

Note: If you love a long-simmering sauce and your Crock-Pot as much as I do, you can transfer the sauce to a Crock-Pot after adding all of the ingredients except the shredded Mozzarella to the chicken. Cook on LOW for 2-3 hours. Boil your pasta and top the sauce with the Mozzarella just prior to serving.

Submitted by: Carol