Spaghetti with Chicken, Mushrooms and Carrot
250 grams diced bacon
1 chicken breast
1 garlic clove
1 small tin of carrots
200 grams mushrooms
dash of red wine
1 can diced tomatoes
1 tin tomato puree
1 stock cube
Cook the spaghetti in boiling salted water.
Bake 250 grams diced bacon crisp in a hot frying pan.
Remove the bacon from the pan and keep aside.
Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and some thyme until the onion is soft. Add 1 drained tin of carrots and 200 grams sliced mushrooms.
Stir-fry until the mushrooms have softened.
Add a splash of red wine and let the alcohol evaporate.
Add 1 can diced tomatoes and 1 tin of tomato puree.
Crumble a stock cube above. Bring the sauce to the boil and add the bacon cubes. Warm well.
Serve with spaghetti and grated cheese.