Chicken Ragu for Two

Ingredients:
 2 boneless, skinless chicken breasts or thighs, finely chopped
2 tbs olive oil
1 shallot, chopped
1 clove garlic, chopped
1/2 cup white wine
2 cups homemade marinara sauce
1/4 tsp fresh chopped rosemary
1/4 cup Parmesan cheese
1/4 pound of penne or linguine pasta

Directions:
In a heavy skillet over medium-high heat, add oil and chicken. Season with salt and pepper.

Cook until the juices from the chicken evaporate and the chicken is golden (about 7 to 10 minutes). Add chopped shallot, rosemary and garlic. Sauté until tender (about 2 to 3 minutes).

 Stir to scrape up any brown bits on the bottom of the skillet. Add wine and marinara sauce and bring to a simmer.

Reduce heat to low and simmer gently until the flavors blend (about 20 minutes).
To cook pasta:
Bring a large pot of salted water to a boil. Add  penne; cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the penne to the ragu sauce and toss to coat, adding some reserved cooking liquid to moisten.

Transfer the pasta to a large serving bowl. Sprinkle with Parmesan cheese, fresh basil and serve.