Chicken and tomato pasta

Ingredients for 2 servings:

• 450 g chicken breast
• 180 g tagliatelle pasta
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml tomatoes, pureed
• 40 g Parmesan
• 5 stalks of basil
• 1 tsp herbs de Provence
• chili flakes
• Salt
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onion and finely dice. Rinse the basil, spin dry, and roughly chop. Reserve some for garnish. Peel the garlic and chop very finely. Grate the Parmesan cheese. Rinse the chicken breast, pat dry, and cut into bite-sized pieces. Cook the tagliatelle in plenty of salted water according to the package instructions. Heat the oil in a large pan. Season the chicken with salt and then fry over high heat until light brown all over. Briefly fry the onions and garlic towards the end. Now add the passata and tomato paste, bring everything to a boil, and simmer over medium heat for about 5 minutes. Season to taste with a little salt, a pinch of sugar, the herbs de Provence, and the chili flakes. Stir in the chopped basil. Drain the pasta and mix it with the sauce. Arrange on plates and sprinkle with the grated Parmesan cheese. Garnish with the remaining basil and serve hot immediately.