Spaghetti with chicken and peas
Ingredients
for 4 person
| 400 g | spaghetti (BARILLA No. |
| salted water, boiling |
| 400 g | chicken strips |
| oil for frying | |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 tin | chopped tomatoes (approx. 400 g) |
| 1 dl | water |
| 1 tsp | dried oregano |
| ½ tsp | salt |
| a little | pepper |
| 100 g | frozen peas, slightly defrosted |
| ½ bunch | parsley, finely chopped |
How it's done
Spaghetti
Cook the spaghetti in salted water until al dente, drain, cover and set aside.
Sauce
Fry the meat in batches in oil for approx. 4 mins. per batch, remove. Add a dash of oil, sauté the onion and garlic, add the tomatoes and water, bring to the boil, reduce the heat, add the oregano, season, simmer over a low heat for approx. 10 mins.
Add the reserved chicken and peas, bring to the boil, simmer for approx. 2 mins., add the parsley. Serve the spaghetti with the sauce.
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