Ingredients
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2 tablespoons olive oil
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1 yellow onion, chopped
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1 celery, with leaves chopped
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1/2 cup dry white wine
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1 (28 ounce) can crushed tomatoes in puree
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1 cup chicken stock
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1 tablespoon flat-leaf Italian parsley, chopped
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1/2 cup heavy whipping cream
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1/4 cup parmesan cheese, shaved
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salt and pepper
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1 garlic clove, minced
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1 carrot, chopped
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1 lb chicken breast, minced
Instructions
- In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
- Add chicken and garlic and cook for 5 minutes.
- Add wine and stir until almost all evaporated.
- Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
- Reduce heat to simmer for approximately 30 minutes.
- In a separate pan, cook spaghetti until al dente.
- Add cream and cook for 5 more minutes. Add salt and pepper.
- Toss pasta with sauce and garnish with parmesan cheese.