Chicken and Mushroom Ragu

• 2 tablespoons extra virgin olive oil
• 1 pound dark meat ground chicken
• 10 ounces cremini mushrooms, chopped
• 2 tablespoons fresh thyme
• 4 garlic cloves, minced
• 2 medium shallots, chopped
• ½ cup red wine
• 2 cups marinara sauce
• ½ pound cooked pasta
• Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.