~6 portions

Ingredients

Main

  • ~750g chicken breast fillets

  • 750g tomato passata

  • 250g heavy cream (36%)

  • 70-90g parmesan

  • 1 large onion

  • 2-3 cloves of garlic

  • powdered red pepper

  • [white wine] (I recommend riesling)

  • [caraway]

  • [turmeric]

  • [sugar]

Basics

  • salt
  • pepper
  • oil

Method

Preparation

  • prepare and cut chicken into small cubes
  • peel and finely chop / crush garlic
  • if you've bought parmesan in one piece, grate it
  • dice onion

Cooking

  1. In a highside pan / stew pot pour a little oil, wait for it to heat up (high-medium to medium-high) and add the onion. Stir, optionally sprinkling it with a tsp of sugar. When it looks 'the way you want it', sprinkle it a bit with salt, and add the garlic.

  2. If you are using wine, pour about a glass or two now, heat to high, and wait for it to 90% evaporate.

  3. Add a little more oil, and then chicken to your pan (try to move your onion to one side of the pan, add the chicken) to the other, spoon onion over it and then stir). Stir and wait for the chicken's water to evaporate (will start to color on edges) or until you think it's done (you shouldn't have to worry about it being raw, but better safe than sorry) (perfect moment to start your pasta water).

  4. If you are using caraway and turmeric, add them now (around 2 sprinkles of each). Add a sprinkle of pepper and a sprinkle of salt, then stir.

  5. Lower the heat to medium, or medium-low, and add the tomato passata, and stir for about 10 minutes (perfect moment to start boiling your pasta).

  6. Lower the heat to low-medium and stir in heavy cream. Add parmesan. Sprinkle in some red pepper. Stir for ~5 minutes, then serve.

Serving

Serve, I recommend on pasta.