One pack Lupetta Spaghetti cooked
4 chicken breasts
One bottle of Lupetta Cherry Tomato Sauce with Porcini
One red onion cut into slices
3 cloves of garlic
One pack sliced button mushrooms
One chicken stock cube
Seasoning to taste
4 basil leaves
1 teaspoonful of Nduja paste
2 tablespoons Lupetta Extra Virgin Olive Oil
Heat the oil in a saucepan, add the chicken breasts and lightly brown both sides, then remove to a plate.
Add the onion and garlic and saute for 5 to 6 minutes until lightly browned.
Add the mushrooms and saute for 8 to 10 minutes until all the juice has reduced.
Add back the chicken breast to the pan with the sauce, stock and Nduja paste, bring to the boil then simmer for 12 to 15 minutes until the chicken is cooked
Season to taste.
Heat the cooked spaghetti, make a ribbon on the plate, place the chicken on top.
Pour over the sauce.
Garnish with basil leaves.