Cook the pasta according to package instructions if you will serve this recipe with pasta.
250 g Spaghetti
Season the chicken thighs with salt and pepper on both sides.
500 g chicken thighs, ½ teaspoon kosher salt
Heat oil in a large pan medium heat. Once hot, add the chicken, sear until golden brown, then remove from the pan, put in a plate, cut into small pieces and set aside.
2 tablespoon olive oil, 500 g chicken thighs
Add celery, onion, carrots and garlic to the pan, saute over medium heat for 2-3 minutes or until softened.
1 cup celery, 1 cup carrot, 2 cloves garlic, ½ cup onion
Stir in tomato paste, tomato sauce, water, sugar and basil.
750 g tomatoes sauce, 1 tablespoon tomato paste, ¼ cup water, 1 teaspoon sugar, 1 teaspoon dried basil
Bring to a boil, add the chicken back to the pot, then reduce the heat to simmer, cook for 20-25 minutes, then turn off the heat.
Now, put your pasta on a serving plate and top it with your chicken.
Garnish with parmesan and chopped parsley, then serve.
1 tablespoon parmesan cheese, 1 teaspoon parsley
Notes
Can I Use Minced Chicken?Of course you can! However, making this dish with minced chicken can go 5-minutes faster because minced chicken takes less time to cook.To Store: Any leftovers should be stored in an airtight container in the refrigeratorfor up to 3 days.To Reheat, simply throw the ingredients in a pot with a splash of water and cook over medium-low heat for about 10 minutes, or until the mixture is scalding hot throughout.