Spaghetti with Chicken and Tomato Salsa
Spaghetti with chicken and tomato salsa is a quick and tasty dish for two. Fresh tomatoes, cashew nuts, garlic and oregano give the salsa a fresh flavour. The whole preparation takes about 25 minutes.
Prep: 25 min
Servings: 2
Energy: 462 kcal per serving
Method
01.
Score a cross on the bottom of the washed tomatoes and place them in boiling water for about 1 minute. Then transfer them immediately to cold water – this makes them easier to peel.
02.
Meanwhile, toast a handful of unsalted cashew nuts in a dry pan and crush them in a blender into small pieces.
03.
Remove the seeds from the peeled tomatoes and cut them into small cubes. Put the tomatoes in a bowl, season with salt and pepper, add 1 tsp sugar and 1 tbsp white wine vinegar, and mix. Add the chopped cashew nuts, 2 grated cloves of garlic, 5 tbsp olive oil and a handful of chopped oregano, and mix thoroughly.
04.
Rinse the chicken breasts under running water and dry them with a paper towel. Trim, clean, slice the meat and cut it into small cubes. Season with salt and pepper, drizzle with olive oil and fry in a hot pan until golden. Add the tomato salsa and mix thoroughly.
05.
Cook the spaghetti for 7–8 minutes in salted boiling water. Add the still hot drained spaghetti to the meat and salsa and mix.
06.
Before serving, sprinkle with fresh oregano, drizzle with olive oil and grate Grana Padano cheese on top.
