Spaghetti Asconese style

Name: Spaghetti Asconese style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 Onion; 1 Garlic clove; 1-2 sprigs of fresh or 1/2 tsp dried rosemary; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 400 g Spaghetti; 100 g Mushrooms; 75-100 g air-dried ham; 1/2 bunch Parsley; 50-75 g Sbrinz (Swiss hard cheese; alternatively Parmesan cheese)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chicken filet
1 Onion
1 Garlic clove
1-2 sprigs of fresh or 1/2 tsp dried rosemary
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
400 g Spaghetti
100 g Mushrooms
75-100 g air-dried ham
1/2 bunch Parsley
50-75 g Sbrinz (Swiss hard cheese; alternatively Parmesan cheese)

Directions

1
Wash the meat, pat dry and cut into strips. Peel onion and garlic and dice finely. Wash, pluck and chop the rosemary
2
Heat butter in a frying pan. Fry the meat for 3-4 minutes while turning, seasoning. Take out. Sauté onion, garlic and rosemary in hot frying fat. Add the tomatoes and juice, chop coarsely and simmer covered for about 15 minutes.
3
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente
4
Clean, wash and slice the mushrooms. Cut ham into fine strips. Add both to the sauce and simmer for about 10 minutes
5
Wash and chop the parsley. Chop the cheese into shavings. Drain the pasta and mix immediately with the sauce. Sprinkle with parsley and cheese