Ingredients150g Chicken breast, cut into small pieces
½ Onion, shredded
10g Fresh basil leaves, shredded
A pinch of Fresh grounded black pepper
1 Tbsp Oil
Marinade1 tsp Lee Kum Kee Tom Yum Soup Base
Sauce mix1 Tbsp Lee Kum Kee Tom Yum Soup Base
2 Tbsp Coconut milk or water
2Tbsp spaghetti cooking water
1.Marinate the chicken and set aside for 10 mins.
2.Cook the pasta for 1 min less than package cooking instruction. Drain and set aside.
3.Heat the pan with medium-high heat, add oil then sauté the onion until softened. Add chicken and cook for 3 mins or until done.
4.Add sauce mix and spaghetti, stir well. Sprinkle with basil and black pepper, ready to serve.
Tips: Keep half cup of the spaghetti cooking water to adjust the thickness of the sauce.