Chicken Pasta Arrabbiata

• 1/4 cup extra virgin olive oil
• 1 large yellow onion, chopped
• 6 plump garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 - 1 teaspoon red chile flakes (more or less, to taste)
• 12 oz. boneless, skinless chicken breast (about 2 medium), ground
• 1 28oz. can chopped tomatoes, with juice
• 2 Tablespoons tomato paste
• additional salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 lb. Spaghetti, linguine or other long pasta
• 1/4 - 1/2 cup pasta cooking water

1. Heat the oil in a large saute pan or skillet over medium-high heat. Add the onion and saute 2-3 minutes, until it begins to soften. Add the garlic, salt and red chile flakes and saute until the garlic just begins to turn golden, about 2-3 minutes. Do not let the garlic brown.
2. Add the ground chicken breast to the pan and stir, breaking into small pieces, until the chicken is no longer pink, about 3 minutes. Stir in the tomatoes and tomato paste. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
3. While the sauce simmers, cook the pasta in 6 quarts salted water until al dente. Drain well, reserving at least 1/2 cup of the pasta cooking water.
4. Taste the sauce and season with salt and freshly ground black pepper to taste. Add the parsley and hot, cooked pasta to the pan and toss with the sauce to combine. Add a little of the pasta cooking water if the pasta seems too dry.

ubc, yellow onion, garlic, salt, red chile, chicken, tomatoes, tomato paste, salt, ubc, linguine, ubc

Taken from www.epicurious.com/recipes/member/views/chicken-pasta-arrabbiata-1200488 (may not work)