Spaghetti with Chicken Ragout

Finely chop the onion and garlic and put in a bowl. Roughly chop the basil and set aside.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 15 leaves of Basil, fresh (~ 0.1 oz)

Cook the spaghetti according to the package instructions.

• 2.8 oz Spaghetti, whole grain

Clean and slices the mushrooms and put in a second bowl. Slice the chicken breast.

• 5.3 oz Mushrooms
• 7.1 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat. Fry the meat until golden brown, remove it from the pan and set aside.

• 2 tsp Canola oil

Turn the heat to medium and fry the onions and garlic until the onions turn translucent.

Add the mushrooms, fry until golden brown and season with salt and pepper.

• Salt
• Black pepper

Stir in the cream cheese, lemon juice, and vegetable broth and let simmer until creamy.

• 1⁄3 cup Cream cheese
• ½ Lemon (~ 1 oz)
• ½ cup Vegetable broth

Turn off the heat, add the chicken and warm with the residual heat.

Serve the spaghetti with the ragout and garnish with basil.

Enjoy your meal!