Pasta with Chicken Bolognese
Cook the pasta shells in salted water until al dente. Peel and trim onion, celery and garlic. Cut and onion and garlic into rounds and cut the celery into thin slices. Cook ground chicken in the oil until crumbly. Mix in the vegetables, sauté briefly and add the crushed tomatoes.
Deglaze with broth and simmer, stirring occasionally, about 30 minutes. Season with salt and cayenne pepper to taste and toss with the drained pasta. Serve sprinkled with freshly chopped basil.