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1
In a large frying pan, heat the olive oil and 1 tablespoon butter over medium heat.
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2
Once theyre good and hot, add the shallot.
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3
Cook it for about 2 minutes, then add 2 cloves of the chopped garlic.
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4
Cook it all together for another 30 seconds or so, mixing it up nicely.
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5
Add the ground chicken, breaking it up with a wooden spoon.
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6
Once its broken up a bit, let it cook for about 8 minutes without stirring or disturbing.
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7
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.
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8
It should smell yummy in your kitchen right about now!
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9
Dont worry, the chicken will continue to cook once its in the sauce.
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10
Add the broth, 1 teaspoon salt and 1/2 teaspoon pepper and stir, letting the mixture cook for another 3 minutes or so.
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11
This makes the meat really moist and adds another level of flavor to the whole dish.
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12
I promise!
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13
In a large saucepan, heat the tomato sauce on medium heat and add the remaining garlic.
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14
Add the chicken mixture to the sauce (all of it!)
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15
and stir.
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16
Add the thyme, remaining butter, parsley, & pepper flakes (please add more if you like more of a kick).
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17
Taste for seasoning.
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18
At this point, I sometimes add fresh mozzarella or goat cheese if I want to get crazy, but its just fine without.
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19
Let it all simmer over low heat, covered, for about 15 minutes.
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20
Add more salt and pepper to taste, and serve over penne or your favorite pasta!
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21
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.
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22
But again, this is completely delicious just as it is.
