Spaghetti Poulet Légumes (Print Version)
# Ingredients:
→ For the sauce
01 -
1 tablespoon dried basil
02 -
1 tablespoon dried oregano
03 -
450g chicken breast or thighs, diced
04 -
2 cloves garlic, minced
05 -
1 large onion, chopped
06 -
2 medium carrots, peeled and sliced
07 -
1 zucchini, chopped
08 -
1 red bell pepper, diced
09 -
2 cups crushed tomatoes
10 -
1 cup chicken stock
11 -
2 tablespoons olive oil
12 -
1 teaspoon sugar (optional)
13 -
Salt and pepper, as needed
→ To serve
14 -
Fresh basil (optional, for garnish)
15 -
Spaghetti or any pasta you like
# Instructions:
01 -
Start by warming a tablespoon of olive oil in a big pot over medium heat. Toss in the diced chicken, sprinkle some salt and pepper, and cook it until golden and done, about 7-8 minutes. Set the chicken aside once it’s ready.
02 -
Pour in the other tablespoon of olive oil into the same pot. Add the chopped onions, garlic, bell pepper, zucchini, and carrots. Stir them occasionally and cook for around 5-7 minutes until they soften up.
03 -
Add crushed tomatoes and pour in chicken stock. Stir everything around, making sure to scrape the bottom of the pot to grab all the flavorful bits.
04 -
Sprinkle in oregano, basil, and sugar if you'd like. Stir the mixture well, then add the cooked chicken back into the pot.
05 -
Bring everything to a boil, then cover the pot and let it simmer for 45-60 minutes. Stir it every now and then until the veggies get soft and the sauce thickens. Adjust seasoning with salt and pepper if needed.
06 -
Cook your pasta following the package directions. After draining, mix the pasta with the finished sauce. Top with fresh basil for a touch of flavor if you’d like.