Chicken Bolognese



2 tbsp olive oil
1 cup oregano leaves
1 yellow onion, chopped
3  garlic cloves, chopped
1 tbsp chopped tarragon
1 lb ground chicken
1 cup dry white wine
2 14 oz cans chopped tomatoes
Salt and pepper to taste
1 lb  pappardelle
Grated Parmesan, to taste


Heat oil in a large skillet  on medium heat. Add in the oregano and cook for about 1 minute until crispy. Remove with a slotted spoon.

Add the onion, garlic,and tarragon and cook until softened. Add in the ground chicken and cook until browned, then add in the wine, tomatoes, salt and pepper and  cook until liquid is reduced by about half.

Cook the pasta according to package directions, then drain an toss with the meat sauce. Divide into bowls and top with fried oregano and grated cheese. Serve.

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