INGREDIENTS

• 400 g durum spaghetti
• 4 packs of sweet cream (2 dl each)
• 4 chicken breast fillets
• 2–3 medium onions
• 100 g Trapist cheese
• Optional: mushrooms, oregano, fresh tomatoes, olives
• Salt and pepper to taste

PREPARATION

Cook the pasta. Cut the chicken breast into cubes and sauté with chopped onions in a little oil. When the chicken turns white, add the sweet cream and let it simmer for 5–7 minutes. Season with vegetable seasoning, salt, and pepper to taste.

Mix the chicken with the pasta and pour into a baking dish or tray. Grate the Trapist cheese, sprinkle with chopped mushrooms, and decorate with a few olives. Alternatively, instead of mushrooms, arrange fresh tomato slices on top.

Bake in the oven at 220°C until the cheese melts and turns golden.

Enjoy your meal!