Added by famgrieplentink | Fri 17 Sep 2010 @ 12:30
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.
300 grams of spaghetti.
1 small sjalot,
1 toe of garliq
2 small tins tunain oil, or one big one.
250 mlē 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)
- 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.