Black-Peppered Chicken Spaghetti

Ingredients

• 800 gSpaghetti
• 1000 mlWater
• 75 mlOil
• 18 gGarlic
• 300 gBell pepper
• 200 gOnion
• 100 mlCream
• 600 gChicken
• 25 gPepper
• 30 gSalt
• 6 gParsley

Instructions

1. 1

   Preparation

   • Bring 1 L water to a boil in a large pot. Add 800 g spaghetti and 2 tbsp (30 ml) oil. Boil for 10 minutes until al dente. Drain the spaghetti and reserve about 100 ml of the cooking water.
   • Cook 600 g chicken in lightly salted water until no longer pink (about 6–8 minutes). Drain and set aside.
   • Heat the remaining 3 tbsp (45 ml) oil in a large skillet. Add 18 g crushed garlic, 150 g green bell pepper, 150 g red bell pepper and 200 g minced onion. Sauté over medium heat until softened (3–5 minutes).
   • Add the drained chicken and 100 ml cream to the skillet. Stir in 25 g black pepper, 2 tbsp (30 g) salt and 6 g chopped parsley. Simmer briefly until the sauce thickens slightly. Add some reserved pasta water if needed to loosen the sauce.
   • Add the spaghetti and toss everything together so the pasta is evenly coated. Taste and adjust seasoning with salt and pepper if necessary.
   • Serve hot, sprinkled with extra parsley if desired.