members recipes

Hope you understand it all, I am trying to translate as good as possible but english is not my speking an writing-language...:)
If you want to make it less full and fat, you can use tuna in water, or use demi creme fraishe.

Ingredients
salt (optional)

300 grams of spaghetti.

1 small sjalot,

olive oil,

1 toe of garliq

2 small tins tunain oil, or one big one.

250 ml• of creme fraishe

4 tablespoons of milk

4 theespoons of herbes de provence.

2 theespoons of bouillon-powder.(herbs)

fresh grounded pepper

150 gram chickenfilet roasted, (the thin slices we put on our sandwich here in holland :)

fresh basil, olives and capres(kappertjes)

Method
- Boil the spaghetti let it keep a little firm.
- Peel the sjalot, and dice small pieces.
-Heat some oil in a pan, and gently frie the sjalot in it.
-peel the galrlic and dice or press it and add to the pan.
-let it soften for a bit.
-then add the tuna, with oil(or if you want it without the water),creme fraishe, the milk
the herbes the provence and the bouillon-powder.
-Bring it all sirring to a boil, put the lid on, and let it simmer for about four minutes, with the heat low.
-season with (salt) and pepper.
- slice the chicken fillet in small strips.
- cut the basil.
Put the spaghetti in a bowl, and pour the sauce over it.
garnish with the chicken, olives, capres and basil.

Enjoy :)