Creamy Chicken and Vegetable White Meat Ragu

150g boneless, skinless chicken breast 1 small carrot, chopped 50g celery stalk, chopped 1 small onion, chopped 1 clove garlic 100ml chicken broth 50ml heavy cream 1 tbsp olive oil Salt and pepper to taste Fresh thyme or rosemary (optional)

A smooth and savory white meat ragu sauce made with tender chicken and blended vegetables. This sauce pairs wonderfully with pasta or creamy polenta for a comforting meal.

Steps

1. Heat olive oil in a pan over medium heat. Add chopped onion, carrot, celery, and garlic, sauté until softened (about 5 minutes). 2. Add the chicken breast and cook until lightly browned on all sides. 3. Pour in the chicken broth and simmer for 10 minutes until the chicken is cooked through and vegetables are tender. 4. Remove the chicken and vegetables from the pan and place them into a blender. Blend until smooth. 5. Return the blended mixture to the pan, stir in heavy cream, season with salt, pepper, and herbs if using. 6. Cook on low heat for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. 7. Serve warm over your choice of pasta or polenta.