1. Put the water for the spaghetti on the fire. As the water starts to boil, pour in two tablespoons of olive oil and salt, stir. Boil the spaghetti until al dente. I boiled it longer, we like it that way. 2. While the water for the spaghetti is boiling, prepare the chicken and sauce. Cut the chicken fillets into 0.5 cm wide plates. Pour a little olive oil into a frying pan and put it on medium heat. Place the fillets in a single layer on the hot pan. Fry for two minutes. During this time, peel and very finely chop a large garlic clove. Sprinkle the chicken with half of the garlic, salt, ground black pepper and 1/2 tsp basil. I ran out of pepper, so I used curry. 3. Turn the chicken over and sprinkle salt on the other side. Fry for another 1-2 minutes. Chicken fries very quickly, as soon as it is browned – turn off the fire. 4. Set the cooked chicken aside. 5. Dip ripe tomatoes in boiling water, peel off the skin and grate on a coarse grater. 6. In the frying pan where the chicken was fried, put the tomatoes and stew on medium heat. Do not add oil. As soon as the tomatoes let the juice, reduce the heat, add the second half of the garlic, tomato paste, a little salt, the remaining basil and stir. Stew for another 2-3 minutes. 7. Add the chicken to the sauce, stir and turn off the heat. Cover with a lid and let the chicken absorb the flavor of the sauce. 8. Discard the cooked spaghetti in a colander. 9. Mix spaghetti with chicken and sauce. 10. If desired, you can garnish with a few bars of hard cheese (pecorino romano, parmesan). And today I have grated Tilsiter. Bon appetit!
3 Comments
Looks delicious! Nice job
Did you cut the noodles? 🧐
Ingredients:Chicken fillet – 400 gTomatoes – 450 gTomato paste – 40 gSpaghetti – 300 gGarlic – 1 sliceGround black pepperDried basil – 1 tsp.Olive oilSaltPreparation:
1. Put the water for the spaghetti on the fire. As the water starts to boil, pour in two tablespoons of olive oil and salt, stir. Boil the spaghetti until al dente. I boiled it longer, we like it that way.
2. While the water for the spaghetti is boiling, prepare the chicken and sauce. Cut the chicken fillets into 0.5 cm wide plates. Pour a little olive oil into a frying pan and put it on medium heat. Place the fillets in a single layer on the hot pan. Fry for two minutes. During this time, peel and very finely chop a large garlic clove. Sprinkle the chicken with half of the garlic, salt, ground black pepper and 1/2 tsp basil. I ran out of pepper, so I used curry.
3. Turn the chicken over and sprinkle salt on the other side. Fry for another 1-2 minutes. Chicken fries very quickly, as soon as it is browned – turn off the fire.
4. Set the cooked chicken aside.
5. Dip ripe tomatoes in boiling water, peel off the skin and grate on a coarse grater.
6. In the frying pan where the chicken was fried, put the tomatoes and stew on medium heat. Do not add oil. As soon as the tomatoes let the juice, reduce the heat, add the second half of the garlic, tomato paste, a little salt, the remaining basil and stir. Stew for another 2-3 minutes.
7. Add the chicken to the sauce, stir and turn off the heat. Cover with a lid and let the chicken absorb the flavor of the sauce.
8. Discard the cooked spaghetti in a colander.
9. Mix spaghetti with chicken and sauce. 10. If desired, you can garnish with a few bars of hard cheese (pecorino romano, parmesan). And today I have grated Tilsiter. Bon appetit!