Spaghetti with chicken breast and tomatoes

Ingredients for 2 servings:

• 1 skinless chicken breast (approx. 200 g)
• 2 tbsp olive oil
• 2 garlic cloves
• 2 sprig(s) rosemary, fresh
• 3 tomatoes
• 250g spaghetti
• 20 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pat the chicken breast fillet dry, season generously with salt and pepper, and fry in a pan with olive oil over low heat for 8 minutes. Crush a garlic clove and fry it with the chicken along with a rosemary sprig. Finely chop the second garlic clove and the remaining rosemary sprigs. Wash and dice the tomatoes. Cook the spaghetti until al dente. Turn the chicken breast over, add the chopped rosemary, garlic, and diced tomatoes. Sauté for one minute, and then reduce the heat. Drain the pasta and remove the chicken breast from the sauce. Mix the tomato sauce with the pasta and divide between plates. Slice the chicken breast and place on top of the pasta, then sprinkle with Parmesan cheese.