- Two large garlic cloves, diced
- Two chicken breasts, cubed
- Five or six cherry tomatoes, halved
- 1-2 cups of white wine
- Splash of sunflower-seed oil
- Sea salt to taste
- Spagetti noodles (two servings)
Fry garlic in frying pan with sunflower-seed oil on medium-low heat. Toss in chicken cubes. As soon as chicken is lightly cooked, add cherry tomatoes and wine. Place uncooked noodles in pan and cover, turning to high heat. Stir occasionally to ensure wine and juices from tomatoes are soaking into the noodles. Cook until all the juices have boiled down, adding more wine if needed to cook the noodles through. Add salt to taste.
Nom nom.
