What do we need?

For four people we need 600 grams of chicken breast, one jar of mushrooms (or 120 grams of fresh ones), 2 small red onion, red wine, tomato paste, oregano, basil, parsley, some margarine and olive oil for roasting, 500 grams of noodles as you like them – I prefer the three-color pasta, and if you like serving a side salad, lettuce, tomato, cucumber, carrots or vegetables of your choice.

How long does it take?

The whole recipe will take you less than an hour

Preparation:

Start with the chicken. Sometimes you get it already sliced in stripes, if not cut the chicken breast into one inch thick slices and then cut these to strips.

Put the margarine and olive oil in a pan or a skillet, don’t let it get too hot, add the chicken strips and let it roast from all sides. Meanwhile cut the onions in half rings and add them to the meat. Be careful not to burn them, then add the mushrooms (don’t waste the water if you are using a jar – we will need that for the sauce). Then add a teaspoon of tomato paste to the mix and let it cook on medium heat until it turns from red to a darker brown. Next pour a good splash of red wine into it and let it reduce. Add the water of the mushrooms now and may be a quarter litre of water with salt, pepper and paprika and let the sauce slowly simmer for half an hour, making sure it doesn’t burn.

Meanwhile, take a large pot with water and salt and bring it to a boil. Add the pasta and boil them until they are al dente. While the pasta is cooking, cut the herbs and add them to the pasta sauce, letting it slowly simmer for 5 minutes.

Then strain the pasta and rinse with cold water (not too long or the pasta will cool off too much).

Serve the pasta with Mediterranean chicken and sauce on a plate. I recommend a nice cool rosé wine to round off a perfect summer meal.

Next time, I will teach you how to do Carrots Vichy.
Hope you will join us again next time

Enjoy your meal!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

Featured Image Photo Credit: © Ildi Papp / Shutterstock.com