The strawberry preserves give this chicken loaf a fresh take on the traditional ketchup topping.
Ingredients
1pckg ground chicken
1/2 sweet vidalia onion, chopped
1T. garlic, minced
1/2t. Italian seasoning
1/2c. strawberry preserves
Salt & pepper
1 box favorite pasta (I used brown rice spaghetti here.)
1T. olive oil
1 bag fresh arugula
1/2c. asiago cheese, freshly grated
Preheat oven to 350 degrees. In a bowl, mix ground chicken, onion, 1/2T. garlic, Italian seasoning, salt & pepper, and half of the strawberry preserves. Put the mixture into a loaf pan and cover with the remainder of the strawberry preserves. Bake for 30-40 minutes, depending on your oven.
Cook your chosen pasta (salt the boiling water) and drain it, reserving a bit of the cooking water in the pan. Saute the remainder of the minced garlic for a minute in the cooking water and olive oil, add the pasta. Turn of the heat. Add the fresh arugula, stirring it and allowing it to wilt with the heat of the pasta. Fold in the asiago cheese, salt and pepper. Serve!
Photography by Natryl1
