Rachael Ray's Chicken Sauce and Pasta Recipe

I went heavy on the freshly grated nutmeg for this recipe, we both love it.

2-3 large boneless skinless chicken breasts
1/2 onion, chopped
2 bay leaves
olive oil
2 stalks celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
pinch dried rosemary
pinch dried thyme
pinch dried basil
freshly grated nutmeg, to taste
1/2 cup tomato puree
1/2 cup white wine
1/2 cup half and half or heavy cream
salt and pepper to taste
hot cooked pasta (I used spaghetti), with cooking liquid reserved
parmesan cheese for serving

Place chicken, onion and bay leaves in a Dutch oven or other pot with tight fitting lid. Add water just to cover chicken. Bring to a boil over high heat; reduce heat to medium low. Cover and poach chicken about 15 minutes.

Cool meat in pot; drain. Remove chicken from pan and shred or chop into small pieces. Discard bay leaves. Return chicken and onion to pot.

Meanwhile, heat a little oil in a large frying pan over medium heat. Add celery, carrot and cook about 10 minutes or til veggies soften. Stir in garlic, herbs and spices and cook a few seconds. Add tomatoes, wine and half and half and bring sauce to a boil. Simmer sauce about 10 minutes.

Add sauce to chicken and onion pot and heat through.

At this point, if mixture appears thick, add reserved pasta cooking liquid.

I served the spaghetti topped with sauce and sprinkled with cheese.