Pasta with Tomato Chicken Ragout

Ingredients

• 350 g Chicken breast fillet
• 500 g tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g peeled tomatoes (ready product)
• Salt
• Pepper (freshly ground)
• pinch of sugar
• 350 g Tagliatelle
• 1 tbsp chopped parsley
• basil (for garnish)

Instructions

1. 1.

   Score the tomato stems, blanch, cool, peel.

2. 2.

   Remove seeds and stem ends and cut the flesh into small pieces.

3. 3.

   Peel and dice onion and garlic, sauté in 1 tbsp olive oil until translucent.

4. 4.

   Add tomatoes, simmer for 15 minutes, season with salt, sugar, and pepper.

5. 5.

   Cook pasta in salted water until al dente.

6. 6.

   Wash chicken breast, pat dry and slice into strips. In remaining olive oil, brown in a non-stick pan.

7. 7.

   Combine the tomato sauce and parsley with the chicken. Drain pasta, let it drain, then place on preheated plates.

8. 8.

   Add the sauce over the pasta, garnish with basil leaves, and serve immediately.