Summary

Ingredients

• 500 g chicken breast fillet (s) (without skin and bones)
• 1 tablespoon olive oil, virgin
• 1 small onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 500 g tomato (s), ripe, finely chopped
• 150 g mushrooms, sliced
• 125 ml wine, white, dry
• Salt and pepper, mixed with black
• 1 bunch basil, (leaves cut into strips)

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Instructions

1. Cut the meat into bite-sized pieces.
2. Heat the oil in a non-stick pan over medium heat. Steam the onion and garlic in it, stirring constantly, until the onion is golden brown (approx. 5 minutes). Put both on a plate with a slotted spoon.
3. Put the meat in the pan and stir-fry for another 5 minutes until it is lightly browned.
4. Add tomatoes, mushrooms, wine, salt and pepper. Return the onions and garlic to the pan, stir everything well and bring to a boil. Reduce the temperature and let everything simmer for about 15 minutes until the liquid has boiled down by about half,
5. Add the basil and mix. Take the pan off the stove and let it steep briefly.
6. Tagliatelle tastes wonderful with it, but so does other pasta