3 cups diced tomatoes
1/2 packet of the spaghetti
1 can 250 g tomato paste
2 tbsp of cooking oil
1 chopped onion
3 pips of chopped garlic
300 g chicken breast
salt to taste
2 tbsp sugar
1/2 tsp pepper
1 tsp corn flour
1 tbsp light soy sauce
shredded carrot and cucumber
Wash and clean the tomatoes. In a sauce pot, boil enough water so to boil the tomatoes for about minutes. Remove the tomatoes and put into a basin of ice cold water, this helps to remove the skin of tomatoes easily.
Meanwhile, clean the chicken breast, sliced and minced. Season with the pepper, corn flour and light soy sauce. Set aside.
Peel off all the skins of the tomatoes and diced . In a sauce pot, heat up the oil and fry the onion until fragrant. Add in the diced tomatoes, basil and oregano and stir mix well. Let simmer for about 1 hour in low fire. Keep stirring in between the cooking time. After an hour of cooking, add in the tomato sauce, salt and sugar. Stir well.
In a frying pan, heat up a tbsp of oil, fry the garlic until fragrant, briefly stir in the seasoned chicken breast for about 2 minutes. Remove and pour into the spaghetti sauce. Cook for another 2 minutes.
Chicken breast spaghetti sauce
In another pot , boil enough water with a tsp of salt and oil . Put in the spaghetti when the water is boiled. Cook for about 5 minutes or until is soft enough, drained.
Serve hot with shredded carrots and cucumbers.
Looks good and taste good too. Not bad though it has been a long time.