1Boil water in a pot, add salt and two bay leaves.
2Add spaghetti and let it cook for 10-11 minutes.
3Boil four tomatoes in another pot.
4Add the boiled tomatoes, one onion, three garlic cloves, two big spoons of sour cream, a small piece of cream cheese, and 1 and 1/2 spoons of tomato powder to a blender; add a little bit of water and blend.
5Strain the noodles.
6Add butter to a pan, then add the sauce, and let it simmer on low heat.
7Add cheese and mix.
8Add the spaghetti to the pan and mix.
9Cut the chicken breast in half, remove any fat, and flatten it to create two slices.
10Mix half a container of garlic and herb bread crumbs and half a container of Italian-style bread crumbs, three eggs and a tablespoon of chicken bouillon.
11Bread the chicken breast: dip in egg mixture, then in bread crumbs.
12Fry until golden brown on both sides.
13Cut the chicken into slices.
14Serve the spaghetti with the breaded chicken, vegetables, and fresh cheese.
Ingredients
8 cups water
1 tablespoon salt
2 bay leaves
1 package spaghetti
4 tomatoes
1 onion
3 garlic cloves
2 big spoons sour cream
1 small piece cream cheese
1 and a half spoons tomato powder
1 little bit water
1 cube butter
1 handful cheese
1 chicken breast
1 half container bread crumbs
1 half container bread crumbs
3 eggs
1 tablespoon chicken bouillon
1 serving vegetables
1 handful fresh cheese
Equipment
potstoveblendercolanderpanknifecutting boardtwo white rectangular containers