Spring Chicken and Asparagus Ragu

Remove skin from chicken breasts or thighs and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook until golden brown on both sides, about 7 minutes total.

Add stock, tomatoes, and carrots, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes. Remove chicken and set aside.

Add leeks, asparagus, and peas and cook until all the vegetables are tender, about 10-15 more minutes.

Meanwhile, pull chicken from bone, and shred into large bit-size pieces. Return chicken to skillet and cook until heated through, about 2 minutes. Garnish with parsley and serve on top of egg noodles. (Add a little grated parmesan cheese if desired.)