Penne with Meat Sauce

In a large frying pan, heat the olive oil and 1 tablespoon butter over medium heat. Once they’re good and hot, add the shallot. Cook it for about 2 minutes, then add 2 cloves of the chopped garlic. Cook it all together for another 30 seconds or so, mixing it up nicely.

Add the ground chicken, breaking it up with a wooden spoon. Once it’s broken up a bit, let it cook for about 8 minutes without stirring or disturbing. Turn the chicken over as best as you can, and let it cook until the meat is nice and browned, about another 8 minutes or so. It should smell yummy in your kitchen right about now!

Don’t worry, the chicken will continue to cook once it’s in the sauce.

Add the broth, 1 teaspoon salt and 1/2 teaspoon pepper and stir, letting the mixture cook for another 3 minutes or so. This makes the meat really moist and adds another level of flavor to the whole dish. I promise!

In a large saucepan, heat the tomato sauce on medium heat and add the remaining garlic. Add the chicken mixture to the sauce (all of it!) and stir. Add the thyme, remaining butter, parsley, & pepper flakes (please add more if you like more of a kick). Taste for seasoning.

At this point, I sometimes add fresh mozzarella or goat cheese if I want to get crazy, but it’s just fine without. Let it all simmer over low heat, covered, for about 15 minutes. Add more salt and pepper to taste, and serve over penne or your favorite pasta!

Or, if you want something really hearty, pour the pasta and sauce into a buttered baking dish, top with parmesan cheese, and bake in a 375-degree oven until the cheese is brown and bubbly. But again, this is completely delicious just as it is.