Summary

Ingredients

• 2 chicken fillet (s), sliced
• 1 bunch spring onion (s)
• 150 g walnuts
• 1 bunch parsley, smooth
• a few stems tarragon, (or 1 teaspoon dried)
• 300 g rapes, seedless, white
• 10 tablespoon olive oil, the highest quality
• Chilli, from the mill
• salt and pepper
• 400 g spahetti

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Instructions

1. Heat 3 tablespoons of oil and fry the chopped chicken fillet in it until golden brown (this takes about 10 minutes). Slightly chop the nuts and add the finely sliced spring onions. Braise for another 5 minutes, season with salt (a lot! The sauce swallows salt), pepper and a little chilli from the mill.
2. Pluck the tarragon from the stems and add. Let it simmer for a few more minutes. Add the rest of the olive oil and let the plucked grapes steep in it (you may be able to press some so that they release some juice). Put the plate down.
3. Cook the spaghetti and mix with the sauce, season to taste again, add salt if necessary.
4. Instead of spring onions you can also use 1 stick of leek. It also tastes good with pine nuts instead of walnuts. The sauce tastes good for vegetarians even without the chicken fillet, the mixture of grapes, tarragon, parsley, nuts and spring onions tastes delicious in itself!