Ingredients
- dry wholemeal pasta 60 g
- chicken breast 130 g
- diced tomatoes / passata 180 g
- yellow onion 40 g
- olive oil 5 g
- Parmesan cheese 10 g, optional
- salt
- pepper
- basil or oregano, optional
Instructions
- Cook the pasta in lightly salted water according to package directions until al dente.
- Meanwhile, cut the chicken breast into cubes or strips and season it with salt and pepper.
- Finely chop the onion and cook for 2–3 minutes in a non-stick pan with the olive oil, until softened slightly.
- Add the chicken and cook over medium heat until well browned and lightly browned.
- Place the diced tomatoes or passata on top of the chicken, stir and let the sauce simmer for 5–7 minutes, until slightly reduced and bound. If you want, you can add basil or oregano.
- Drain the pasta and add it to the pan over the sauce.
- Mix well so that the pasta is evenly coated with the tomato and chicken sauce.
- Serve the dish warm. Optionally, you can sprinkle some parmesan on top.
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