Creamy spaghetti with chicken and marjoram

ingredients

4 persons

1 tablespoon olive oil
600g chicken thigh fillets, boned, cut into 2cm pieces
1 small onion, finely chopped
2 cloves garlic, minced
120 ml dry white wine
480 ml chicken stock
4 tomatoes, quartered, seeds removed, finely chopped
4 tablespoons the spice club marjoram
350g spaghetti
80 ml whipped cream
35g finely grated Parmesan cheese
2 teaspoons the spice club parsley

preparation

Heat the olive oil in a large pan over medium heat. Add the chicken pieces and fry until golden brown. Remove the chicken from the pan and set aside.
Add the onion and garlic to the same pan and fry until soft and lightly browned.
Deglaze with white wine and simmer until the alcohol has evaporated.
Add the chicken stock, chopped tomatoes and marjoram. Bring to the boil and simmer until the sauce has thickened slightly.
In the meantime, cook the spaghetti according to the instructions on the package.
Add the fried chicken back to the sauce, along with the cream. Let it simmer until the chicken is completely cooked and the sauce is creamy.
Drain the spaghetti and add to the sauce. Mix well.
Serve the spaghetti on plates, sprinkle with Parmesan cheese and finely chopped parsley. Serve immediately and enjoy!

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