This is another Lubitz family favorite recipe that I got off of the Food Network website a couple years ago. There are a lot of ingredients, but if you prep everything in advance, it goes really quickly. Makes 4-6 servings.
2 T olive oil
1 lb. ground chicken
1/2 c finely chopped red onion
4 cloves garlic
1/2 c finely chopped carrots
1/2 c finely chopped celery
1 T thyme leaves
a pinch of chili flakes
salt and freshly ground black pepper
1/2 c dry white wine (important for flavor, alcohol cooks out)
2 cups tomato sauce
1/2 c tomato juice
1/2 c grated parmesan cheese, plus more for garnish
1/4 c chopped fresh parsley leaves
1 pound penne pasta
Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the parmesan and toss well. Serve in a large bowl garnished with parsley leaves.