INGREDIENTS:
450g- Chicken (boneless chicken breasts, finely chopped)
350g- Spaghetti tin (from Supermarket)
2- Onions chopped
400g- Tomatoes chopped (or a chopped tomato can)
3- Garlic cloves crushed
25g- Butter
1tsp- Oregano
¾-cup- Parmesan cheese
Salt and Pepper according to taste
METHOD:
Add some salt to the water and boil in a pan and cook the spaghetti for 8-10 minutes or until firm. Drain the spaghetti, toss in the oil and keep it aside.
Melt butter in a wok, fry onions until they are translucent then stir in the garlic followed by chopped chicken. Cook stirring it for 3 minutes. Sprinkle some salt.
Add tomatoes and oregano and stir thoroughly. Simmer for 20 minutes, stirring regularly.
Add Spaghetti to the chicken sauce. Toss over a gentle heat, season with some more salt and pepper and add half the grated cheese. Toss again.
Serve hot, sprinkled with remaining cheese on the top.