Chicken & Pasta in Tomatoes-Rosmary-Ragù

This Ragù dish is simple to prepare and is popular with children.  One just needs to buy the chicken breast and the rest of the ingredients can be found in any well-stocked kitchen.

Ingredients (serves 4):
400 g chicken breast (skinless and boneless)
1 small shallot, to be finely chopped
1 stalk celery, to be quartered
5 tbsp white wine (optional)

500 g pasta (i.e. Penne, Gnocchetti, Maccheroni, Conchiglie), to be cooked according to packet instructions

Sauce Ingredients:
1 can (400 ml) chopped tomatoes
1 shallot, to be finely chopped
3 pips garlic, to be finely chopped
1 tbsp chopped parsley
1 tbsp chopped celery stalk
1 tbsp chopped rosemary or 1 tsp dried chopped rosemary
1 tsp grated lemon zest
4 tbsp olive oil
salt and ground black pepper to taste

Method:
In a pot, add chicken breast, chopped shallot, celery, wine and enough water to cover chicken. Heat slowly over medium heat and cook for about 10 minutes.  Do not bring stock to boil or simmer.  Leave to cool down completely before passing through a sieve, keeping 4 - 6 tbsp of chicken stock.  Cut chicken breast into 1 cm cubes and leave aside.

In a large pot, heat olive oil over medium heat.  Add chopped shallot and stir-fry until soft. Then, add in chopped garlic, parsley and rosemary.  Stir-fry for about 1 minute before adding lemon zest, chopped tomatoes and 4 tbsp of chicken stock.  Reduce heat to low and cook gravy for about half an hour.  Season with salt and pepper.

Then, add in cubed chicken and cook for a further 5 minutes.  Lastly, add in the cooked pasta (noodles) and mix thoroughly.  Serve immediately.

Bon Appetit!