At first boiled spaghetti with 1 pinch 1 tsp white oil.
Then flatten chicken with a mallet and place on a plate. Sprinkle salt, crushed peppercorns and add ½ teaspoon chopped garlic. Rub well and marinate for 10-15 minutes.
Heat olive oil in a non-stick pan and then heat oil in a non-stick grill pan, then add remaining garlic to the olive oil and sauté till light brown. Add onion and sauté till pink.
Then flatten chicken with a mallet and place on a plate. Sprinkle salt, crushed peppercorns and add ½ teaspoon chopped garlic. Rub well and marinate for 10-15 minutes.
Heat olive oil in a non-stick pan and then heat oil in a non-stick grill pan, then add remaining garlic to the olive oil and sauté till light brown. Add onion and sauté till pink.
Then add tomatoes, mix well and cook for a minute.
Then place the marinated chicken in the pan and grill till evenly done from both sides.
Then add salt to the tomatoes and mix well. Cook for 2 minutes,and then slice olives and chop capers. Add these to the tomatoes and mix well. Add little water and mix well. Reduce heat, add chilli flakes, dried herbs and tomato ketchup and mix well.
Then chop 4-5 basil leaves and add. Mix well.
Then add spaghetti and mix well. Add little water, mix well and cook on low heat for 1 minute.
Roughly chop the grilled chicken and add to the pasta and switch off heat. Mix well.
Then tear remaining basil leaves and add. Sprinkle Parmesan cheese and mix well.
At last Sprinkle Parmesan cheese, garnish with a basil sprig and serve hot.
