Mascarpone Chicken with Basil and Tomato Sauce

Ingredients

• 1 tbsp Butter
• 200g / 7.05oz deboned Chicken thighs
• 2 tbsp Butter
• 1 finely chopped Onion
• 1 grated Carrot
• 1 finely chopped Celery
• 1 finely chopped Leek
• 1 clove crushed Garlic
• 50g / 1.76oz grated Pumpkin
• 2 grated Courgettes
• 800g / 28.22oz blended Whole peeled tomatoes
• 125g / 4.41oz Mascarpone
• 1 tbsp chopped Basil

Preparation

1. Heat 1 tbsp Butter in a frying pan and fry 200g / 7.05oz deboned Chicken thighs sliced into 3 until cooked through. Remove from the pan and chop to the desired size.
2. Heat 2 tbsp Butter in a saucepan and fry 1 finely chopped Onion, 1 grated Carrot, 1 finely chopped Celery stalk, 1 finely chopped Leek, and 1 crushed Garlic clove until soft.
3. Add 50g / 1.76oz grated Pumpkin, 2 grated Courgettes, and 800g / 28.22oz blended Whole peeled tomatoes. Simmer for about 25 minutes until the sauce thickens.
4. Remove from heat and stir in 125g / 4.41oz Mascarpone, 1 tbsp chopped Basil, and Chicken.