Are you tired of turkey yet?

This is extremely doable and nothing to be afraid of, despite the name that's scaring some of you. If verbage is important, just call this "Pasta with Red Sauce" and you'll be fine. But seriously, if you have wine around and the ability to identify bubbles, you're all set for this really tasty change of pace. And your kids can eat this; it's not a drunken dish. Let's get started.

Here's the really quick rundown to convince you. Once you're with me, we'll go into more detail.

1. Cook some onions and garlic.
2. Add some wine.
3. Add some tomatoes.
4. Cook some chicken in the wine and tomatoes.
5. Toss with pasta.

Are you a believer? Awesome. Now for the slightly-more-than-basics version.

Rigatoni with White Wine Tomato Sauce

• one medium onion, diced
• 2-3 garlic cloves, chopped pretty small
• half a bottle or so of white wine (drink the other half with dinner)
• one can of crushed tomatoes
• two chicken breasts, flattened and each cut into two or three pieces
• a box of rigatoni or any other big pasta you like
• salt, pepper, and extra virgin olive oil
• Parmesan cheese

Okay, here's how this works. First, get a pot of water boiling for the pasta. Throughout the sauce process, cook the pasta in boiling salted water until it's cooked, 8-10 minutes. I believe in your ability to multi-task.

In a large skillet, stream in a few drizzles of extra virgin olive oil over medium heat. Add the onions, season with salt and pepper, and cook for 4-6 minutes until the onions are soft. Stir every couple of minutes if you'd like. Then add the garlic and cook for another minute.

Next, add the wine. Sizzle sizzle sizzle!

Let this gently bubble and cook down until it looks like this.

Now add the canned tomatoes, season well with salt and pepper, and let it simmer for about five minutes. If you feel like the sauce is too thick, add a bit more wine. No harm done.

Next, season both sides of the chicken with salt and pepper. Gently place the pieces into the simmering sauce. They don't have to be submerged. You'll eventually flip them. The biggest thing is to make sure the sauce is gently bubbling; otherwise, the chicken won't get cooked. So let that go for about four minutes on each side in the sauce. What happens is the chicken stays moist and awesome, and it picks up the flavors of the sauce. Win win.

If you're nervous about pink chicken, no worries. It should feel firm with a little give when it's done, BUT if you're paranoid, the chicken is going to be smothered in sauce anyway so cutting into it isn't going to take away from anyone's pretty plate. When the chicken is done, turn the heat to low or even turn it off if you're close to dinner time.

Taste the sauce, people! Is it seasoned well? Does it taste yummy? Because it totally should. Once it tastes yummy, toss in the cooked pasta, and you're done. Top with some shaved or grated Parmesan, and you have a gorgeous new take on pasta with red sauce.

A quick note about using wine. Sauces made with wine are different. They taste like something on a different level of awesome. The alcohol totally cooks out, but the flavor can't be matched with water or even chicken stock. That said, if you'd rather not use wine, totally go with chicken stock and do the exact same method. It'll still taste great; it'll just taste different.

Also, feel free to use shrimp or fish for this. You're doing what's called poaching - cooking something in a shallow amount of liquid to keep it juicy. And serve it over roasted vegetables instead of pasta. Or with polenta. Or big slices of crusty bread. Sooo many things to do. Just make this, see what you think, and next time, you'll have the knowledge to use your own touches to make it your own kind of unique.

Again, win win... win. (You make us feel awkward, Michael Scott.)