Spaghetti Chicken Ragu

• 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

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.nook, 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!

olive oil, onion, carrots, celery, salt, italian seasonings, ground chicken, garlic, tomato paste, chicken broth, parsley

Taken from www.yummly.com/recipe/Spaghetti-Chicken-Ragu-1283700 (may not work)