Pasta with Chicken

For the Pasta

• 300 gr tagliatelle pasta
• 1 teaspoon salt
• 1 vegetable or chicken stock cube

For the Chicken

• 2 chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 dry onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 200 gr cherry tomatoes, halved
• ½ cup dry white wine
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup fresh basil or parsley, chopped
• 1 cup heavy cream

For the Pasta:

1. In a pot, add plenty of water, salt, and the stock cube. Bring to a boil and add the pasta.
2. Boil for 8 minutes or according to package instructions.
3. Drain the pasta, reserving a little of the cooking water.

For the Chicken:

4. In a frying pan, add the olive oil and sauté the onion and garlic. Add the chicken and stir until it browns and turns white. Add the cherry tomatoes and stir.
5. Add the wine, and once the alcohol has evaporated, add the paprika, salt, and pepper. Add the basil, stir, and pour in the heavy cream.
6. Simmer for 1-2 minutes and add the cooked pasta. If necessary, add a little of the reserved cooking water. Stir and serve.