1.25 lbs. ground white meat chicken
12 ounces gluten free penne pasta (Jovial)
2 cups fresh spinach, chopped
2 cloves garlic, minced
15 fresh basil leaves, sliced into thin ribbons
¼ cup flat leaf parsley, roughly chopped
1 tablespoon whole flax seed
1 teaspoon ground cumin
1 15-ounce container part-skim ricotta (Polly-O)
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
Red chili flakes
2 cups part skim mozzarella, shredded
4 cups homemade tomato sauce (see below)
Olive Oil Spray

Tomato Sauce:
1 small onion diced
2 cloves garlic chopped
2 32-ounce cans crushed tomatoes
4 basil leaves torn
2 tablespoons Extra Virgin Olive Oil
1 teaspoons honey