Spaghetti with bruschetta sauce and chicken strips

Name: Spaghetti with bruschetta sauce and chicken strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Bottled tomatoes; 2 Garlic cloves; 2 Federation Basil; 6 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 500 g Spaghetti; 2 (approx. 500 g) Organic chicken fillets; 80 g Parmesan (piece)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Bottled tomatoes
2 Garlic cloves
2 Federation Basil
6 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
500 g Spaghetti
2 (approx. 500 g) Organic chicken fillets
80 g Parmesan (piece)

Directions

1
For the bruschetta sauce, wash the tomatoes and cut them into very small pieces. Peel garlic and crush it with a fork. Wash basil, shake dry, pluck leaves from the stalks and chop finely.
2
Mix tomatoes, garlic, 5 tablespoons olive oil and basil. Season to taste with salt, pepper and 1 tsp. sugar.
3
Cook the spaghetti in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Meanwhile wash the meat and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 6 minutes on each side.
4
Season with salt and pepper.
5
Drain the pasta and collect about 100 ml of water. Drain the noodles and put them back into the pot.
6
Cut cheese into shavings. Pluck meat into small pieces with two forks. Add to the spaghetti with sauce and pasta water. Mix everything. Season to taste with salt and pepper and serve. Sprinkle with cheese and serve.