Chicken Bolognese with Crispy Oregano

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  8 tbsp, leaves or 24g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Heat the olive oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1–2 minutes 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 until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes until golden and cooked through. Add the wine, tomatoes, salt, and pepper and cook for 5–7 minutes until reduced.
2. Cook the pasta in a large pot of boiling salted water for 8–10 minutes 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. Enjoy!

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