Ingredients
2tbspextra-virgin olive oil
1cuporegano leaves
1yellow onion,finely chopped
3garlic cloves,crushed
1tbsptarragon,chopped
1lbground chicken
1cupdry white wine
14ozchopped tomatoes,(2 cans)
sea salt and cracked black pepper,to taste
1lbpappardelle
pecorino,finely grated, for serving
Preparation
Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1 to 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 to 4 minutes or until softened.
Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5 to 7 minutes or until golden. Add the wine, tomatoes, salt, and pepper and cook for 5 to 7 minutes or until reduced.
Cook the pasta in a large pot of boiling salted water for 8 to 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 pecorino to serve. Enjoy!
