Spaghetti With Chicken Bolognese Sauce

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 celery, with leaves chopped
• 1 garlic clove, minced
• 1 lb chicken breast, minced
• 1/2 cup dry white wine
• 1 (28 ounce) can crushed tomatoes in puree
• 1 cup chicken stock
• 1 tablespoon flat-leaf Italian parsley, chopped
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan cheese, shaved
• salt and pepper

1. In a large saucepan, heat oil and add onion, carrot and saute until softened for approximately 5 minutes.
2. Add chicken and garlic and cook for 5 minutes.
3. Add wine and stir until almost all evaporated.
4. Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
5. Reduce heat to simmer for approximately 30 minutes.
6. In a separate pan, cook spaghetti until al dente.
7. Add cream and cook for 5 more minutes. Add salt and pepper.
8. Toss pasta with sauce and garnish with parmesan cheese.

olive oil, yellow onion, carrot, celery, garlic, chicken breast, white wine, tomatoes, chicken stock, flatleaf italian parsley, heavy whipping cream, parmesan cheese, salt

Taken from www.food.com/recipe/spaghetti-with-chicken-bolognese-sauce-207688 (may not work)