1. Marinate the chopped chicken breast with mixed herbs and lea & perrins. Put it in the refrigerator. Marinate for at least two hours.
2. Boil tomatoes in hot water will peel easily. Chop the garlic and slice the green onions.
3. Olive oil can be poured in more than usual, because olive oil will be absorbed by the ingredients. Saute garlic and green onions until fragrant
4. Pour in the tomatoes cut into small pieces, then mix herbs and lea & perrins.
5. Pour in water, and when it is boiled, pick up the juice and let it cool
6. When it gets colder, pick up a small portion of it for use, and put the rest in a blender to break up. The spare part is to keep some lumpy tomatoes for added texture.
7. Stir-fry the chicken, then pour in the mashed sauce and pour it down together with the freshly prepared set aside.
8. Add tomato sauce and chili sauce, sugar, salt, and a little soy sauce. The taste is relatively sweet. Pour in whipping cream and cheese when it's adjusted.
9. Pasta: When the water is boiled, pour in a little olive oil and less than salt, and boil the pasta until soft. After serving, pour in a little olive oil and stir to make it smoother and will not stick together.
10. It's done! !
Tips:*The color of the sauce looks reddish or orange depending on the color of the tomatoes purchased.
*Generally, parmesan or mozarella is used, but parmesan will taste more like vomiting. Friends who don’t like it suggest that they can be replaced with orange cheddar cheese or mozarella.
*The sauce is overcooked and broken up to bring out the flavor!
