Spaghetti with chicken-tomato cream sauce

Name: Spaghetti with chicken-tomato cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Chicken filet; 2 Onions; 2 Garlic cloves; 400 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1 TEASPOON dried basil; 400 g chunky tomatoes; 100 g Whipped cream; 25 g grated parmesan cheese; 7-10 Tbsp Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Chicken filet
2 Onions
2 Garlic cloves
400 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp white pepper
1 TEASPOON dried basil
400 g chunky tomatoes
100 g Whipped cream
25 g grated parmesan cheese
7-10 Tbsp Basil

Directions

1
Cut the chicken filet into strips. Peel onions and garlic and dice finely. Put spaghetti in boiling salted water and cook for about 10 minutes until al dente. Heat oil in a pan.
2
Fry the chicken meat in it all around. Add onions and garlic and fry briefly. Season with salt, pepper and dried basil. Add chunky tomatoes and simmer for 2-3 minutes.
3
Refine with cream and cheese. Season sauce with salt and pepper. Drain spaghetti and let it drain. Serve with the sauce on 4 plates. Serve garnished with basil as desired.