Seasoned Ground Chicken: How to Save time in the Kitchen
Paul Greenblatt, Director of Customer Marketing & Culinary
As a family of six, when we think about dinner, it’s either an “all in” meal that requires a trip to the store or we whip up something in 20 minutes using ingredients we already have on hand. Many nights, between practices and appointments, it’s a quick meal for the win. I’m sure most people can relate! I want to share a couple recipe ideas my family loves that might fit into your busy life as well.
Taco Seasoned Ground Chicken Ideas
The myriad of dishes that can be made with Bell & Evans Pre-seasoned Ground Chicken Tacos de México is only limited by imagination. I have made traditional tacos, walking tacos, taco-seasoned meatloaf, quesadillas, taco-seasoned sliders, and chili, to name a few. 
But one of my NEW favorite go-to meals is the new tortilla hack that has been all over social media. We started making it with tortilla chips, but we have used Doritos and even hot Cheetos most recently, requested by my youngest son.
While I prefer cheddar cheese, it can be made with whatever shredded cheese you have! Don’t like avocado or black beans? No problem, don’t put them in. Extra pico de gallo? Sure! I love them because they can be a snack or a meal and are easily customizable to whatever you and your family like.
Pre-Seasoned Ground Chicken – Herbs D’Italia
When we have slightly more time to prepare a meal and eat as a family, I usually lean towards something seasonal. Now that the weather has cooled off, I have been making some one-pot meals. Bell & Evans Pre-Seasoned Ground Chicken Herbs D’Italia is extremely versatile also.
We have made soups, stuffed peppers, lasagna, meatballs, burgers, meatloaf, flatbread pizza, lettuce wraps and more with this awesome product. Recently, I was craving butternut squash, so I created this seasonal dish made with pasta that is fantastic, even as leftovers! I use rigatoni, but orecchiette, mafaldini, or any other shaped pasta that holds extra sauce is great! My whole family really enjoyed this recipe.
Creamy Chicken Butternut Squash Truffle Pasta
Bell & Evans Ground Leg Meat paired with Bell & Evans Chicken Bone Broth are the perfect powerhouse in this Creamy Chicken Butternut Squash Truffle Pasta dish, while the slightly sweet roasted butternut squash sprinkled with nutmeg gives it that savory-sweet creamy deliciousness.
Ingredients
- 1 pkg Bell & Evans Ground Leg Meat
- 10 oz Bell & Evans Chicken Bone Broth
- 3lb Whole butternut squash
- 1 TB Extra virgin olive oil (to roast the squash)
- 3/4 Stick Salted butter
- 1 Lg Shallot minced
- 1 1/2 tsp Garlic minced
- 3/4 tsp Ground nutmeg
- 16 oz Heavy cream
- 1 1/2 TB Flour
- 1 lb Dried pasta of choice
- 1 Cup Grated Parmesan cheese
- 1 1/2 TB Black truffle paste
- 15 Lg Sage leaves, sliced
- Salt and fresh cracked pepper to taste
Preparation
- Cut off the top 1/3 of the squash and peel and dice it into 1/2 inch squares. Set aside.
- Split the bottom 2/3 of the squash and remove the seeds but leave the rind on. Season the bottom halves lightly with EVOO, salt and pepper, and roast the bottom halves with the flesh facing down at 350° until soft. Remove from oven and once cool, remove the flesh and break apart by hand, set aside in a bowl. Discard the rind.
- Bring a large pot of water to a full boil and season with salt (should taste like the ocean).
- Place a 3-quart saucepan or pot over medium heat and add 2 TB butter. Once the butter is melted and starts to bubble, add the Italian ground chicken, searing until golden brown. Mix thoroughly to break up the meat. Remove the chicken from the pan when fully browned.
- In the same pot used to brown the chicken, add 2 TB of butter and diced squash. Sauté the squash until lightly browned. Reduce heat, add shallots, garlic and sweat cook until soft, about 2 minutes. Mix in 1/3 of the sliced sage and 1t of the truffle paste. Remove from pan and set aside.
- In that same pot, add remaining butter, nutmeg, and flour, mixing to incorporate. Add chicken broth and cream, whisking for 1 minute. Reduce heat and add remaining truffle paste, roasted squash flesh and cooked chicken. Let this mixture simmer lightly.
- Cook pasta in the boiling water according to directions.
- Add parmesan cheese (reserve 2 tablespoons for later) to the sauce mixture, whisking until incorporated. Mix in remaining sliced sage leaves and season to taste with salt and pepper.
- Add cooked pasta to the sauce. Top with the diced squash and truffle mixture and remaining grated parmesan and serve.
Comments