Spaghetti with chicken breast fillet and cold tomato, garlic and basil sauce

Ingredients for 4 servings:

• 800 g tomatoes
• 2 cloves garlic
• 2 bunches of basil
• 500 g chicken breast fillet(s)
• 500g spaghetti
• 80 g Parmesan
• 6 tbsp olive oil
• some salt
• some sugar
• some pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a very tasty summer meal, also tastes good cold

Chop the tomatoes very finely. Peel and crush the garlic. Rinse the basil, shake dry, pluck the leaves from the stems, and chop finely. Mix everything with 5 tablespoons of olive oil and the chopped basil. Season with salt, pepper, and sugar. Cook the spaghetti in plenty of boiling salted water until al dente. Rinse the meat and pat dry. Heat 1 tablespoon of olive oil in a pan and fry the meat for a few minutes on each side until golden brown. Then season with salt and pepper. Drain the spaghetti, reserving about 100 ml of the pasta cooking water. Drain the spaghetti well and return it to the pot. Grate the Parmesan cheese. Cut the meat into fine strips and add it to the spaghetti along with the tomato, garlic, and basil mixture and the pasta cooking water, and mix everything together. Season with salt and pepper and sprinkle with the cheese. I always serve this with fresh ciabatta. Tip: Roast pine nuts and/or sunflower seeds in a dry pan and sprinkle them on top. If you don’t like Parmesan cheese, you can also use mozzarella. I’ve also sprinkled some arugula on top.