Ground Chicken and Carrot Miso Ditalini
with bone broth & parmesan
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RECIPE!
Rather than meticulously recipe planning (with the exception of my meal-prep series, of course), I have instead started to buy ingredients I love and challenge myself to get creative on a whim. This recipe was a result of this process, and I wasn’t sure if it was going to appeal to anyone else. However, when I put it on my story, the results were clear: you guys wanted the recipe!
This recipe is very similar to a bolognese, but it’s made with ground chicken, bone broth, and miso for saltiness and richer flavor. I used ditalini because there's just something so fun about a small pasta. Sometimes, I like when pasta acts as the vessel or base rather than the full star.
You can use regular ground chicken here, but I often like to use Force of Nature Ancestral Blend, which includes regular ground chicken and other parts of the chicken like heart and liver for added nutrients.
I like to use bone broth for the added benefits as well, but regular broth will work as well!
Ground Chicken and Carrot Miso Ditalini with Bone Broth and Parmesan
Ingredients (serves 2-3)
1 tbsp olive oil
1 medium shallot, finely chopped
2 medium carrots, peeled and chopped
2 cloves garlic, finely chopped
16 oz ground chicken
2 tablespoons white miso paste
2 tablespoons tomato paste
8 oz ditalini (or other small pasta)
2 1/2 cups chicken bone broth
1 cup grated Parmesan cheese, plus more to top
2 tbsp chopped parsley, plus more for garnish
Salt & pepper
1. Heat olive oil in a large skillet on medium heat. Add the shallots, carrots, and a pinch of salt, and cook for 5-6 minutes until carrots and shallots have softened.
2. Mix in the garlic, and cook for a minute or two until fragrant. Add the chicken, and break up into pieces using a spatula as it cooks. Cook for 7-8 minutes until chicken is browned.
3. Mix in the miso and tomato paste until well combined, and then add the pasta and bone broth. Bring to a light boil, and then reduce to a simmer. Cover, and cook for about 10 minutes until pasta is al dente and most of the broth has been absorbed, stirring occasionally. You’ll want a little liquid left to help emulsify the cheese. If you use a larger pasta, you might need a longer amount of time to cook.
4. Reduce heat all the way to low, and then mix in the Parmesan until it melts into the pasta. Mix in the fresh parsley, taste, and season with salt and pepper to taste. Serve warm topped with more Parmesan and fresh parsley, if desired!
IN CASE YOU MISSED IT!
I turned my favorite party dip into a full meal! This week’s 30-minute budget meal was a quinoa bowl inspired by 7-layer dip! So fresh and filling
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