Spaghetti Chicken Ragu

Name: Spaghetti Chicken Ragu
Ingredients: 2 tablespoons olive oil; 1 onion large, finely chopped; 3 carrots roughly chopped; 2 celery stalks finely chopped; coarse salt; 2 tablespoons italian seasonings; 2 pounds ground chicken; 2 garlic cloves minced; 6 ounces tomato paste; 14 1/2 ounces reduced sodium chicken broth; 1/2 cup fat free half and half; 1/4 cup chopped parsley

12 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 onion large, finely chopped
3 carrots roughly chopped
2 celery stalks finely chopped
coarse salt
2 tablespoons italian seasonings
2 pounds ground chicken
2 garlic cloves minced
6 ounces tomato paste
14 1/2 ounces reduced sodium chicken broth
1/2 cup fat free half and half
1/4 cup chopped parsley

Directions

1

In a Dutch oven heat oil on medium high heat.
2

Add onion, carrots, and celery; season with salt, pepper and Italian seasonings.
3

Add in the chicken sausage in its casing.
4

Add int the garlic. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
5

Add in the tomato paste and the fresh parsley and cook for 2 minutes.
6

Add ground chicken; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes.
7

Add in the broth and half-and-half; bring to a boil over high.
8

Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
9

Place a big helping of the fresh noodles and top with the chicken ragu.
10

Serve and enjoy!