4 Servings 25 min Cook
2 Tbsp Olive Oil
8 Tbsp, leaves Oregano
1 Onion Onions
3 Cloves, minced Garlic
1 Tbsp, leaves Tarragon
4 Oz crumbled Ground Chicken
8 Fl oz White Wine
2 Can (15 oz) Tomatoes
1 Dash Salt
1 Dash Pepper
16 Oz Pasta
2 Tbsp Parmesan Cheese
Heat the oil in a large non-stick frying pan over medium heat.
Add the oregano and cook for 1–2 minutes or until crispy.
Remove with a slotted spoon and set aside.
Add the onion, garlic, and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened.
Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden and cooked through.
Add the wine, tomatoes, salt, and pepper and cook for 5–7 minutes or until reduced.
Cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente.
Drain, add to the sauce and toss to combine.
Divide the pasta among bowls and top with the crispy oregano and parmesan.