Country House Chicken Penne

• 2 tablespoons olive oil
• 1 12 lbs ground chicken
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 red pepper, diced
• 1 (796 ml) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons basil, dried
• 1 teaspoon salt
• pepper
• 4 cups penne, cooked
• 6 cups fresh spinach
• 13 cup parmesan cheese, grated
• fresh parsley, chopped
• 3 tablespoons butter
• 14 cup flour
• 3 cups milk
• 1 12 cups mozzarella cheese, grated
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon nutmeg

1. In a Dutch oven, heat oil over medium heat; stir-fry chicken, breaking up chunks, until no longer pink.
2. Add onions, garlic, carrot and red pepper; cook until softened.
3. Stir in tomatoes, tomato paste, basil, salt and pepper.
4. Simmer for 30 minutes.
5. Toss penne with chicken mixture and spoon into a 13 x 9 casserole dish.
6. Top with spinach.
7. METHOD FOR CHEESE SAUCE:
8. Meanwhile in a saucepan, over medium heat, melt butter.
9. Add flour and stir for 2 minutes.
10. Whisk in milk and bring to a boil.
11. Reduce heat to medium and simmer, stirring constantly, for 5 minutes or until thickened.
12. Stir in mozzarella, salt, pepper and nutmeg.
13. Pour cheese sauce over spinach and sprinkle with Parmesan.
14. Bake in a 375F oven for 45 minutes.
15. Top with chopped parsley, if using, and let stand for 15-20 minutes at room temperature before serving.

olive oil, ground chicken, onions, garlic, carrot, red pepper, tomatoes, tomato paste, basil, salt, pepper, penne, fresh spinach, parmesan cheese, fresh parsley, butter, flour, milk, mozzarella cheese, salt, pepper, nutmeg

Taken from www.food.com/recipe/country-house-chicken-penne-333823 (may not work)