- 2 chicken breast fillets
- freshly ground pepper
- 4 Tbsp.. Oil
- 3 powder. crushed garlic
- 1 eggplant cut into small frames
- 12 pomontoria (tomatoes) fresh or ware
- 10 large fresh basil leaves
- 100 g. margarine with butter (cold) in the foil
- 1 package tagliatelle
- 500 g. plenty of finely grated Parmesan
How to make?
Cut the chicken fillet into thick slices and season. Heat the olive oil in plasote pot and brown for 8 ‘in its entirety on all sides. Take it to a plate and cover.
Add the crushed garlic and brown for 1 ‘.
Add the eggplant and bake for 2-3 ‘. Sprinkle with a little olive oil eggplants.
Add the tomatoes and scoop Zulu break. Cover and boil for 10 minutes to melt the tomatoes and the sauce thickens. Add the margarine with butter and stir to melt.
Return the chicken inside and boil for 5 minutes. Finally, check the seasoning and add the basil at the end of boiling.
Boil the pasta and add the sauce. Stir and serve immediately.
Dilute the sauce with a little water than boiled pasta, if we want more juicy.
Serve with grated cheese while it is still warm.[wpurp-searchable-recipe]Spaghetti Tagliatelle With Summer – – – [/wpurp-searchable-recipe]