Ingredients

• 8 ounces cavatapi or penne pasta, uncooked
• 2 teaspoons olive oil
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 (24 ounce) jar spicy red pepper pasta sauce
• 1 cup Sargento® Shredded Reduced Sodium Mozzarella Cheese
• 1/2 cup chopped fresh basil or Italian parsley

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Instructions

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.
3. Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.