Ingredients:
16 ounces dry spaghetti
2 tablespoon extra-virgin olive oil
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
1 medium stalk celery, chopped
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts
1/4 cup beef broth
4 cups marinara sauce
Salt and fresh ground pepper
Directions:
Cut chicken breasts into large chunks and place into food processor. Pulse until chicken is chopped up into roughly 1/2” pieces.
Bring a large pot of salted water to the boil, add the pasta then follow package directions. Reserves 1/2 cup pasta water. Drain.
Meanwhile, heat the olive oil in a large skillet with sides. Add onions, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Stir in the garlic and rosemary then add the ground chicken and cook until browned, about 10 minutes. As the chicken cooks, use a wooden spoon to break the chicken up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add broth and cook 1 minute.
Pour in the marinara sauce and cook until reduced slightly, about 10 minutes. Taste the sauce the adjust with salt and/or pepper. Serve over pasta.
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