Spaghetti with Tomato Cream Sauce

Ingredients

• 500 g Boneless Chicken Breast (cut into bite‑size pieces)
• 300 g Spaghetti (dry pasta)
• 4 Tbsp Unsalted Butter (divided, for sauce and toast)
• 4 pcs Garlic Cloves (minced)
• 1 medium Onion (finely chopped)
• 1 tsp Paprika Powder
• 1/2 tsp Black Pepper (crushed)
• 1 tsp Salt (adjust to taste)
• 2 Tbsp Tomato Paste (canned, optional for color)
• 3 medium Fresh Tomatoes (blended into puree)
• 1/2 cup Milk
• 1/2 cup Heavy Cream
• 1 cube Chicken Stock Cube (or 1 tsp stock powder)
• 1 tsp Dried Oregano
• 100 g Mozzarella Cheese (shredded, optional for toast)
• 4 slices Bread Slices (for garlic‑butter toast, optional)
• 1/2 tsp Garlic Powder (optional for toast)

Instructions

1. Prepare the Chicken

   Trim any excess fat, then cut the boneless chicken into bite‑size pieces (about 1‑2 cm). Set aside in a bowl.

   Time: PT10M

2. Boil the Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook al dente according to package instructions (usually 8‑10 minutes). Drain, reserving ½ cup of pasta water.

   Time: PT10M

   Temperature: 100°C

3. Make Tomato Puree

   Core the fresh tomatoes, chop roughly and blend in a blender until smooth. If tomatoes are not very red, add the canned tomato paste for richer color.

   Time: PT5M

4. Sauté Garlic in Butter

   In the large skillet, melt 1 Tbsp butter over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant, being careful not to burn.

   Time: PT2M

   Temperature: Medium

5. Cook the Chicken

   Add the chicken pieces to the skillet. Cook, stirring occasionally, until the color changes from pink to opaque (about 6‑8 minutes).

   Time: PT8M

   Temperature: Medium

6. Season the Chicken

   Sprinkle paprika, crushed black pepper, and a pinch of salt over the cooked chicken. Stir to coat evenly.

   Time: PT1M

7. Sauté Onion for the Sauce

   In a second skillet, melt 1 Tbsp butter over medium heat. Add the chopped onion and the remaining 1 Tbsp butter, sauté just until the onion becomes translucent (about 3 minutes). Do not brown.

   Time: PT3M

   Temperature: Medium

8. Build the Tomato Sauce

   Add the tomato puree, a pinch of salt, black pepper, half a spoon of butter, and the chicken stock cube to the onion mixture. Stir, then let it simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

9. Add Milk and Cream

   Reduce heat to low, pour in the milk followed by the heavy cream while stirring continuously. Cook for another 2 minutes until the sauce is glossy and slightly thickened.

   Time: PT2M

   Temperature: Low

10. Combine Chicken with Sauce

    Return the cooked chicken (and any juices) to the sauce. Mix gently and let it heat through for 2 minutes.

    Time: PT2M

    Temperature: Low

11. Mix Pasta and Finish

    Add the drained spaghetti to the skillet, sprinkle dried oregano, and toss everything together. Cook for an additional 5 minutes, allowing the pasta to absorb the sauce. If needed, thin with reserved pasta water.

    Time: PT5M

    Temperature: Medium

12. Prepare Garlic‑Butter Mozzarella Toast (Optional)

    Toast the bread slices, spread each with a thin layer of butter, sprinkle garlic powder and shredded mozzarella, then broil for 1‑2 minutes until cheese melts and edges turn golden.

    Time: PT5M

    Temperature: 200°C

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

18 g

Fiber

4 g