Garlic Pasta with Chicken

Preheat the oven to 120°C (approximately 250°F).

Wash the chicken breast, dab dry, season with salt and pepper, and fry on all sides in 2 tablespoons of hot oil. Remove the chicken from the pan and place in the oven for 25 minutes.

Rinse and cut the scallions into rings. Add into the oiled pan and briefly saute. Deglaze with the white wine and allow to boil down halfway. Stir in the cream and allow to simmer until desired consistency. Season with salt and pepper.

Remove the bottom third of the asparagus, and cut into pieces. Saute in 2 tablespoons of hot oil for 5-6 minutes, covered, and season with salt and pepper. Blanch the tomatoes, rinse with cold water, peel, quarter, remove the seeds and chop. Add the tomatoes and asparagus to the pan.

Cook the spaghettini in boiling salt water according to the package instructions until al dente. Drain and mix with the remaining hot oil. Rinse the garlic, spin dry and cut into thin strips. Add to the pasta.