Farm to Feast: Red Wine & Chicken Pasta
As you may have noticed, my family is not too into ground beef for anything other than burgers. So, when I make meatballs or meatloaf, it's only ever chicken or turkey. That's the case with this delicious meat sauce too.
1 lb ground chicken
2 links Italian chicken sausage, removed from the casing
1 tsp fresh oregano
1 tsp fresh thyme
1 cup sliced baby bella mushrooms
4 garlic cloves, minced
1 yellow onion, diced
1 32 ounce jar of your favorite marinara sauce
1/2 - 3/4 cup red wine (chianti or another Italian red is good for this)
1 dried bay leaf
Extra Virgin Olive Oil
Freshly ground black pepper
Freshly grated parmesan cheese
Heat 2 tbsp olive oil in a large skillet. Sauté mushrooms, onions and garlic for about 3-5 minutes. Add the herbs, and cook for another minute. Add the ground chicken and chicken sausage. Use a spoon or a browning tool* to brown the chicken, separating it to your preferred consistency (I prefer my meat sauce pretty fine). Once browned, add the red wine and let boil to cook out the alcohol. Add the marinara and stir. Add the bay leaf. Bring the heat down to a low simmer. Cook for 20 - 30 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Serve by ladling the sauce over pasta. Sprinkle with parmesan cheese.
*I just discovered this kitchen tool and it is amazing!!!
Note- How much wine you use may also be a personal preference. If you want more bold flavor, then add more but make sure you let it reduce to cook out the alcohol!
You can omit the mushrooms, or add carrots or peas--whatever your preference.