PASTA WITH CHICKEN, TOMATO AND OLIVE SAUCE

2 teaspoons olive oil
1 pound lean ground chicken or turkey
3/4 cup finely chopped onion
1 medium clove garlic, peeled and minced
1 (26 ounce) jar tomato-basil pasta sauce
1 (2.25 ounce) can sliced black olives, drained
2 teaspoons dried mixed Italian herbs
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups penne pasta, uncooked
1/4 cup grated Parmesan cheese (for serving)

Start to bring a large pot of water to boil for the pasta.

Heat the olive oil in a large saute pan over medium heat. When hot, put the ground chicken or turkey into the pan and cook, breaking up with a spatula, until no longer pink. (Drain off excess fat).

Add onion and garlic. Cook 5 minutes, stirring occasionally.

Add tomato sauce, olives, herbs, salt and pepper. Simmer 15 minutes.

When the water comes to a boil, add the pasta and cook according to package directions. Remove 1/2 cup of the cooking water and reserve; drain the pasta.

Put the pasta back into the hot pan. Add the tomato sauce and gradually stir in of the 1/2 cup reserved cooking water just to loosen the sauce.

Serve sprinkled with Parmesan.

Serves 4
Adapted from source: Great Adventures in Food by Ellen Haas