Heat oven to 350°F

Heat a Large Dutch oven Pot or a regular pot over medium high heat for about 1 minute. Add avocado oil and chicken. Cook for 3 minutes on each side, take chicken out and set aside.

Chop up onion, garlic, carrots, and zucchini set aside.

Add onions and garlic to pot and cook for 2 minutes. Add in carrots and zucchini and cook for another 2 minutes.

Add in Rosemary, salt and Thyme combine, add crushed tomatoes, ketchup and bay leaves cook for 1 minute.

Add in Chicken stock and combine, bring to light boil, and turn off heat. Add chicken back in and cover with sauce.

Place into oven with lid on Dutch oven, if using other, pot pour into a glass baking pan with a lid or cover with tin foil.

Cook for 10 minutes, take out and break up chicken / pull apart. Cook for another 5 minutes.

While chicken is cooking, cook pasta according to directions and run under cold water when done, so it stops from cooking more.

Serve Pasta and put chicken ragu on top with Permission.