Spaghetti with bruschetta sauce and chicken filet

Name: Spaghetti with bruschetta sauce and chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g cherry tomatoes; 2 Garlic cloves; 2 small pots of basil; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2 (approx. 400 g) Chicken filets; 500 g Spaghetti; 50 g Parmesan cheese

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g cherry tomatoes
2 Garlic cloves
2 small pots of basil
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2 (approx. 400 g) Chicken filets
500 g Spaghetti
50 g Parmesan cheese

Directions

1
Wash, clean and chop the tomatoes very finely. Peel garlic and press it through a garlic press. Wash basil, shake dry, pluck leaves from the stalks and chop finely, except for a little bit for garnishing. Mix the tomatoes, basil, 6 tbsp. olive oil and basil, season to taste with salt, pepper and sugar
2
Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 10 minutes, turning it over. Cook pasta in boiling salted water according to package instructions. Drain the noodles, collecting approx. 100 ml of liquid
3
Slice the cheese into shavings and tear the meat into small pieces with 2 forks. Mix pasta, sauce, pasta water and meat and serve. Sprinkle with cheese and garnish with basil