Chicken And Vegetables With Tomato Cream Sauce

• 2 tbls Butter
• 2 tbls all purpose Flour
• 2-3 cloves Garlic, minced
• 1 Medium white Onion, chopped
• 2 160z cans of tomato sauce or 4 cups of Fresh Tomato Sauce*
• 1-2 Broken Bay leaves
• 1c water (+/-)
• 2c Broccoli florets
• 1c Carrots, diced
• 1&1/2 pds Cubed Chicken
• Olive Oil
• 2 tsp Sage
• Salt and Pepper to taste
• 1/4c Heavy cream
• Cooked Rice or Noodles
• *If using canned tomato sauce, go easy on the salt
• **Fresh ChoppedParsley (optional)
• **Pine Nuts (optional)

1. In a large pan over medium-low heat,combine butter and flour and stir to form a paste-like mixture. Add onion and garlic and cook until barely tender. By this time the paste should be getting thicker; now add tomato sauce and stir. Increase heat slightly and add bay leaves, salt*, fresh ground pepper,water, broccoli and carrots. Bring to light boil, stirring occasionally.
2. Meantime, heat 2 tbls olive oil in pan and cook chicken and sage. Mix and cook for 3-5 minutes. Add chicken to tomato mixture. Bring to light boil and reduce to simmering heat. Let simmer for 35 minutes (+/- depending on the doneness of vegetables), stirring occasionally. Add salt and pepper to taste. Remove from heat and finish with heavy cream, stirring until incorporated. Serve over hot rice or noodles. **Top with fresh chopped parsley and pine nuts if desired.

butter, flour, garlic, white onion, tomato sauce, bay leaves, water, broccoli florets, carrots, chicken, olive oil, salt, heavy cream, noodles, tomato sauce

Taken from www.epicurious.com/recipes/member/views/chicken-and-vegetables-with-tomato-cream-sauce-1203088 (may not work)