2 pieces of chicken breast
3 tablespoon of olive oil
1 onion - finely chopped
1 clove of garlic
1 large red chilli - finely chopped
2 small red chillies - finely chopped
1 tablespoon of tomato puree
1 large tin of tomatoes - chopped
spaghetti (enough for 2 people)
Anglesey salt
black pepper
basil leaves
parmesan cheese

METHOD

In a frying pan heat the oil and lightly brown the onions and garlic. Add the chillies and tomato puree and cook until a rich red colour. Add the tomatoes, a little salt to taste and simmer for approx 5 min.Cook the spaghetti in a large pan of boiling water until al dente. In another frying pan heat the olive oil and fry the pieces of chicken, add salt and pepper to taste. Add the spaghetti to the chicken, mix in the arabiata sauce and serve with fresh Basil and parmesan cheese.

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