Spaghetti with chicken, tomato puree and oregano

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Cook the spaghetti in plenty of water with salt and a little olive oil for 7 minutes.Remove it from the heat and drain well. Cut the chicken breast into escalopes, season with salt and sauté in the olive oil. When cooked, shred them into thin strips. Blanch the tomatoes in a saucepan with very hot water for 2 minutes, remove the skins and dice.

Place a frying pan on the heat with olive oil and the chopped garlic, let the garlic turn brown and add the tomatoes. Season with salt and cook. Blend with the hand blender and season with oregano. With the frying pan on the heat add the cooked spaghetti and shredded chicken and mix well with the tomato sauce. Serve immediately sprinkled with parmesan cheese.