Chicken Bolognese with Crispy Oregano

Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1 –2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3 –4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5 –7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5 –7 minutes or until reduced. Cook the pasta in a large pot of boiling salted water for 8 –10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.