Don’t boil the pasta anymore! Mind this original recipe

Ingredients:
spaghetti – 300 g (10.6 oz)
cherry tomatoes – 250 g (8.8 oz)
onion – 100 g (3.5 oz)
chicken breast – 500 g (17.64 oz)
basil – 30 g (1 oz)
salt – 5 g (0.18 oz)
black pepper – 5 g (0.18 oz)
chili flakes – 5 g (0.18 oz)
sweet cooking cream – 200 ml (6.76 fl oz)
water – 200 ml (6.76 fl oz)
olive oil – 20 ml (0.7 fl oz)
garlic – 2 cloves
OVER LOW FIRE 15 minutes
parmesan – 30 g (1 oz)

for the salad:
Chinese cabbage – 300 g (10.6 oz)
carrot – 1 piece
apples – 1 piece
cherry tomatoes – 200 g (7 oz)
canned corn – 200 g (7 oz)

for the dressing:
olive oil – 30 ml (1 fl oz)
mustard – 20 g (0.7 oz)
lemon juice – 10 ml (0.34 fl oz)
dill – 15 g (½ oz)

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