- 200 g spaghetti noodles
- 1 chicken fillet
- 200 g spinach leaves
- 1 avocado
- 4 cloves garlic
- 150 g sheep’s cheese
- 2 tablespoons TaoTao Basil & Chili
- Salt and pepper
Cook the spaghetti al dente in salted water. Drain.
Cut the chicken into thin strips, slice the garlic. Remove the pit from the avocado, crush the pulp with a fork.
Heat the Basil & Chili on a frying pan along with oil.
Add the chicken and garlic.
Fry until the chicken is golden-brown.
Add spinach leaves, when they wilt, add sheep’s cheese and avocado.
Stir vigorously, allow the ingredients to combine.
Add a bit of water (prefrably the one used to cook the noodles) and spaghetti, add spices to taste.
Serve with grated parmesan cheese.