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Add olive oil and onions to a large saucepan and cook over medium-high heat, stirring occasionally, until onions are translucent.
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Add carrot and celery to the pan.
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Cook, stirring occasionally until vegetables soften, approximately 3-5 minutes.
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Crumble chicken into pan and cook, stirring often until meat is no longer pink. Stir in oregano, parsley, pepper, salt and Almond Fresh Unsweetened.
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Bring to a boil, then turn down to simmer, uncovered for 1 hour or until all liquid has been absorbed.
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Stir in wine or stock and crushed tomatoes.
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Bring to a boil, then turn down to simmer, uncovered for 45 minutes to 1 hour or until the sauce has reached desired thickness.
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Use sauce to top your favourite pasta.
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Garnish with fresh grated parmesan cheese and a sprig of basil.